Ingredients for Baked Stuffed Eggs
- 6 large hard-boiled eggs
- 4 tablespoons sour cream
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/2 cup finely chopped onion
- 1 tablespoon butter
- 1 cup cream of mushroom soup
- 1/4 cup shredded cheddar cheese
- a pinch of paprika
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How to Make Baked Stuffed Eggs
- Preheat oven to 350°F (175°C).
- Carefully slice 6 large hard-boiled eggs in half lengthwise. Remove yolks and place in a medium bowl; set egg whites aside.
- Mash yolks with a fork. Add 2 tablespoons sour cream, 1 teaspoon Dijon mustard, and 1/4 teaspoon salt. Mix well until creamy.
- Gently fill each egg white with the yolk mixture.
- In a small saucepan, melt 1 tablespoon butter over medium heat. Add 1/2 cup finely chopped onion and sauté until tender, about 5 minutes.
- Stir in 1 cup cream of mushroom soup and 2 tablespoons sour cream. Mix well until smooth and heated through.
- Pour half of the soup mixture into a small baking dish (approximately 8x8 inches).
- Arrange the stuffed eggs in the baking dish on top of the soup mixture.
- Pour the remaining soup mixture over the stuffed eggs.
- Sprinkle with 1/4 cup shredded cheddar cheese and a pinch of paprika.
- Cover the baking dish with foil and refrigerate overnight.
- Remove from refrigerator 30 minutes before baking.
- Bake uncovered for 25-30 minutes, or until heated through and cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
6g
Fat
48g
Carbs
1g
