Baked Stuffed Eggs

by Mahrukh Hamid
(Pakistan, Rawalpindi)

This creamy egg casserole will melt in your mouth.


8 boiled eggs
3 tablespoons of cream
½ teaspoon of salt

For the Sauce:

½ cup of chopped onion
2 tablespoons of butter
10 ¾ ounce cream of mushroom condensed soup
1 cup of sour cream
½ cup of grated cheddar cheese
½ teaspoon of paprika

Slice eggs in half from tip to bottom. Remove the yolks and set whites aside.

In a bowl, crush the yolks with a fork. Add the sour cream and salt to the yolks and mix well.
Fill the egg whites with this mixture and set aside.

In a saucepan, sauté the onion in butter until tender. Add the soup and sour cream ensuring you combine the mixture well.

Pour half of this mixture into an 11-inch baking pan. Arrange stuffed eggs over the sauce and cover with remaining sauce.

Sprinkle with grated cheese and paprika. Cover with cling-film and refrigerate overnight.

Remove from the refrigerator 30 min prior to baking.

Bake uncovered at 350°F (175°C) for 25-30 minutes.

Comments for Baked Stuffed Eggs

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Apr 19, 2011

this really looks tasty from the picture....!!

Apr 25, 2011
already a contest winned receipe.
by: Binisha

This is already a contest winned receipe.Refer this site

Apr 25, 2011
No creation
by: Anonymous

It's not something of her creation.Its very common in western countries.I think one should show their own creation.

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