Ingredients
8 hard-boiled eggs, cut in half lengthwise and remove yolks
Mix with crumbled yolks:
4 T sour cream
1/2 t salt
2 t mustard
Fill whites with this filling.
Sauce: 1/2 cup chopped onion sautéed in 2 T butter;
1 can cream of mushroom soup,
8 oz sour cream.
Preparation
Put half of sauce on bottom of pan. (9"x9") then put eggs on top. Pour rest of sauce on top of eggs. Cover with 3/4 cup shredded cheddar cheese. Sprinkle with paprika. Refrigerate overnight. Take out 30 minutes before cooking. Bake 350° for 30 minutes.
