Baked Stuffed Eggs Recipe

Name: Baked Stuffed Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 6 hard-boiled eggs; 3 -4 tablespoons sour cream; 2 teaspoons prepared mustard; ½ teaspoon salt; ½ cup chopped onion; 2 tablespoons butter; 1 (10 3/4 ounce) can cream of mushroom soup, undiluted; 1 cup sour cream; ½ cup shredded cheddar cheese; ½ teaspoon paprika

Servings: persons

6 hard-boiled eggs
3 -4 tablespoons sour cream
2 teaspoons prepared mustard
½ teaspoon salt
½ cup chopped onion
2 tablespoons butter
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 cup sour cream
½ cup shredded cheddar cheese
½ teaspoon paprika

1
Cut eggs lengthwise, remove yolks, set whites aside.
2
On a plate, mash yolks and add sour cream, mustard, and salt.
3
Mix well.
4
Fill the egg whites with the yolk mixture.
5
In a small pan, saute onion in butter until tender.
6
Add soup and sour cream; mix well.
7
Pour half of the sauce mixture into an 11x7 pan.
8
Place stuffed eggs in sauce and spoon remaining sauce on top of eggs.
9
Sprinkle with cheese and paprika.
10
Cover and refrigerate overnight.
11
Remove from fridge 30 minutes before baking.
12
Bake, uncovered, at 350 degrees for 25 - 30 minutes or until heated through.
13
Serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 hard-boiled eggs, 3 -4 tablespoons sour cream, 2 teaspoons prepared mustard, ½ teaspoon salt, and more.

Yes, Baked Stuffed Eggs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Stuffed Eggs

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