STUFFED EGGS: 8 hard-boiled egg 3 tablespoons sour cream -- 3-4 Tbls 2 teaspoons prepared mustard 1/2 teaspoon salt SAUCE: 1/2 cup onion -- chopped 2 tablespoons butter or margarine 10 3/4 ounces condensed cream of mushroom soup -- 1 cup sour cream 1/2 cup cheddar cheese -- shredded 1/2 teaspoon paprika Slice eggs in half lengthwise; remove yolks and set whites aside. In a bowl, mash yolks with a fork. Add sour cream, mustard and salt; mix well. Fill the eggwhites, set aside. In a saucepan, saute onion in butter until tender. Add soup and sour cream; mix well. Pour half into an ungreased 11x7x2" baking pan. Arrange stuffed eggs over the sauce. Spoon remaining sauce on top. Sprinkle with cheese and paprika. Cover and refrigerate overnight. Remove from the refrigerator 30 min. before baking. Bake, uncovered at 350F for 25-30 min. or until heated through. Serve immediately.
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