"Meet the Cook: Lucky for me, the man I married was patient. As a young bride, I could hardly boil water! (Now, 42 years later, he and I have three grown daughters and six grandchildren.) This make-ahead egg dish is wonderful for potlucks. -Lorraine Bylsma, Eustis, Florida..."
INGREDIENTS
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STUFFED EGGS:
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8 Eggland's Best Hard-Cooked Peeled Eggs
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3 to 4 tablespoons sour cream
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2 teaspoons prepared mustard
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1/2 teaspoon salt
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SAUCE:
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1/2 cup chopped onion
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2 tablespoons butter
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 cup (8 ounces) sour cream
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1/2 cup shredded cheddar cheese
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1/2 teaspoon paprika