|
|
|
www.RecipeFaire.com Presents:
|
|
|
|
Baked Deviled Eggs
|
|
by:
Rose Watts
|
|
|
|
Baked Deviled Eggs Appetizer Recipe combines cooked eggs, sour cream, prepared mustard, green pepper, onion, butter, pimento, cream of mushroom and shredded cheddar cheese garnished with paprika to create a great appetizer.
|
INGREDIENTS
|
|
6 hard-cooked eggs
|
|
1 1/4 cups sour cream
|
|
2 teaspoons prepared mustard
|
|
1/4 teaspoon salt
|
|
1/2 cup chopped green pepper
|
|
1/4 cup chopped onion
|
|
2 tablespoons butter or margarine
|
|
1/4 cup chopped pimento
|
|
1 can (10 3/4 ounces) condensed cream of mushroom
|
|
1/2 cup (2 ounces) shredded Cheddar cheese
|
|
Paprika
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Shell eggs and split in half lengthwise. Remove yolks; mash with fork. Combine with 1/4 cup sour cream, mustard, and salt. Refill egg whites.
|
|
|
|
2:
Sauté green pepper and onion in butter in a skillet. Stir in pimento, soup, and remaining 1 cup sour cream.
|
|
|
|
3:
Pour into a 12x8-inch baking dish. Place deviled eggs on top, yolk side up. Sprinkle with cheese and paprika.
|
|
|
|
4:
Bake, uncovered, at 325°F 25 minutes, or until heated through. Serve over Holland rusks with hot cooked asparagus spears.
|