Baked Stuffed Eggs Recipe

Name: Baked Stuffed Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 hard-boiled eggs; 3 ½ 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 celery soup; 8 ounces sour cream; ½ cup cheddar cheese; ½ teaspoon paprika

Servings: persons

6 hard-boiled eggs
3 ½ 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 celery soup
8 ounces sour cream
½ cup cheddar cheese
½ teaspoon paprika

1
slice eggs in half lengthwise.
2
remove yolks and set whites aside.
3
in a bowl mash yolks with a fork.
4
add 3 1/2 tablespoons sour cream, mustard and salt.
5
evenly fill the yolks.
6
in a saucepan saute onions in butter.
7
add soup and sour cream and mix well.
8
pour half into ungreased casserole.
9
arrange eggs over sauce.
10
spoon remaining sauce over top.
11
sprinkle with cheese and paprika.
12
bake uncovered at 350 for 30 minutes.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 ½ 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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