Baked deviled eggs
20 servings
Ingredients
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Directions
From: Donna Reynolds in the book "Dining With The Dames" Atherton, California. (A very ritzy town.) I do not know the date of the book. I think it was around 1978.
There are no "fad" recipes in the book to help me date it. Baked Deviled Eggs 24 hard-cooked eggs ¾ cup sour cream 2½ Tablespoon prepared mustard.(I used one teaspoon powdered mustard) ½ stick butter 1 ⅓ cup chopped onions 4 cans cream of mushroom soup 4 cups sour cream 2 cups Shredded sharp Cheddar cheese First of all I left the 2 tsp of salt out of the recipe that it called for. There is plently of salt in the soup. Also I cut the recipe in thirds using 8 eggs and one can of soup and one cup of sour cream it fed eight people because I had other things on the menu. Split eggs lengthwise.
Mash yolks with sour cream and mustard. Fill whites. Make a sauce by sauteing onions in butter until soft remove from hear and add the mushroom soup and 4 cups of sour cream. Place ½ of the mixture in bottom of a shallow casserole; add eggs in a single layer. Pour remaing sauce over the top and cover with cheese. Bake at 350 degrees 20 to 25 minutes. Serves 20 and can be assembled the day before.
Enyoy Emily
Submitted By EMILY JORGE On 03-06-95
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