Baked Stuffed Eggs

Once A year I cater a mother's day brunch at a methodist preschool. This dish is always on the request list

• Ready In: 50 mins
• Serves: 6
• Yields: 1 casserole

Ingredients

• 6  hard-boiled eggs
• 3 1⁄2 tablespoons sour cream
• 2  teaspoons prepared mustard
• 1⁄2 teaspoon salt
• 1⁄2 cup  chopped onion
• 2  tablespoons butter
• 1 (10 3/4ounce) can  cream of celery soup
• 8  ounces sour cream
• 1⁄2 cup cheddar cheese
• 1⁄2 teaspoon paprika

Directions

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.