Recipe by Crazycook in PA
This egg casserole is great for overnight guests. It's like deviled eggs with a rich, creamy mushroom sauce over the top. It can be made the night before and the next morning just pop it in the oven. Serve with some nice fresh fruit.
Top Review by mailbelle
This was very good. I wasn't too sure how stuffing the eggs with a sour cream based mixture instead of a mayonnaise mixture would taste, but the rest of the dish is so rich that I think mayonnaise would have made it too rich. The instructions/ingredients need some clarification though. 4 tablespoons sour cream is the only sour cream in the list of ingredients. Step #4 states to add the sour cream, mustard and salt to the egg yolks for filling the egg whites, which I did. Then step #7 states to add the soup and sour cream to the sauteed onions, but there is no more sour cream listed in the ingredients, so I just added the soup. It still tasted great! Made for My 3 Chefs for my "Get Over Your Canned Soup Phobia!" theme.
- 6 hard-boiled eggs
- 4 tablespoons sour cream
- 2 teaspoons yellow mustard
- 1⁄2 teaspoon salt
- 2 tablespoons butter
- 1⁄2 cup onion, chopped
- 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
- 1 cup cheddar cheese, shredded
- 1⁄2 teaspoon paprika
Directions See How It's Made
- Slice eggs in half lengthwise.
- Remove yolks and put in a bowl and mash with a fork.
- Set egg whites aside.
- To the egg yolks, add sour cream, mustard and salt and mix till creamy.
- Fill the egg whites with this mixture and set aside.
- In a small saucepan, saute the onions in the butter until tender.
- Add the soup and sour cream and mix well.
- Pour half of soup into an ungreased, shallow baking dish.
- Arrange stuffed eggs over the sauce.
- Spoon remaining sauce on top and sprinkle with the cheese and paprika.
- Cover and refrigerate overnight.
- The next morning take dish out of refrigerator for at least 30 minutes before baking.
- Bake in a preheated 350 degree oven for approximately 30 minutes or until heated through.