Ingredients
-
-
6
-
3 - 4
-
2
-
1/2
-
-
1/2
-
2
-
1
-
1
-
1/2
-
1/2
-
-
-
Directions
Baked Stuffed Eggs, This recipe sounds a little different, but it was a huge hit this year at Easter It originally called for 6 eggs; however, I’ve been able to squeeze in 8 and have plenty of sauce , This is a different recipe as kelly said, but we really loved it and its a great way to use those Easter eggs! Makes a great brunch or light dinner dish , Tryed this recipe to use our leftover Easter eggs My husband wasn’t sure he even wanted to try them, he did and he loved it I certainly will be making this again We actually had this for supper with asparagus and sour dough bread Terrific!
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Steps
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1
Done
|
Cut Eggs Lengthwise, Remove Yolks, Set Whites Aside. |
|
2
Done
|
on a Plate, Mash Yolks and Add Sour Cream, Mustard, and Salt. Mix Well. |
|
3
Done
|
Fill the Egg Whites With the Yolk Mixture. |
|
4
Done
|
in a Small Pan, Saute Onion in Butter Until Tender. Add Soup and Sour Cream; Mix Well. |
|
5
Done
|
Pour Half of the Sauce Mixture Into an 11x7 Pan. Place Stuffed Eggs in Sauce and Spoon Remaining Sauce on Top of Eggs. Sprinkle With Cheese and Paprika. |
|
6
Done
|
Cover and Refrigerate Overnight. |
|
7
Done
|
Remove from Fridge 30 Minutes Before Baking. Bake, Uncovered, at 350 Degrees For 25 - 30 Minutes or Until Heated Through. Serve Immediately. |
