Baked deviled eggs
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Baked deviled eggs
Last updated 6/12/2012 12:57:12 AM. Recipe ID 19652. Report a problem with this recipe.
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      Title: Baked deviled eggs
 Categories: Eggs
      Yield: 20 Servings
           No Ingredients Found
  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
      3/4    cup sour cream 2 1/2 Tablespoon prepared mustard.(I used
  one teaspoon powdered mustard) 1/2 stick butter
    1 1/3    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 1/2 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

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Recipe ID 19652 (Apr 03, 2005)

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