Baked Stuffed Eggs Recipes

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BAKED STUFFED EGGS



Baked Stuffed Eggs image

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

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 6-8 servings.

Number Of Ingredients 12

STUFFED EGGS:
8 hard-boiled large eggs
3 to 4 tablespoons sour cream
2 teaspoons prepared mustard
1/2 teaspoon salt
SAUCE:
1/2 cup chopped onion
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup shredded cheddar cheese
1/2 teaspoon paprika

Steps:

  • Slice eggs in half lengthwise; remove yolks and set whites aside. In a bowl, mash yolks with a fork. Add sour cream, mustard and salt; mix well. Stuff or pipe into egg whites; set aside. , In a saucepan, saute onion in butter until tender. Add soup and sour cream; mix well. Pour half into an ungreased 11x7-in. baking pan. , Arrange stuffed eggs over the sauce. Spoon remaining sauce on top. Sprinkle with cheese and paprika. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Serve immediately.

Nutrition Facts : Calories 235 calories, Fat 18g fat (10g saturated fat), Cholesterol 252mg cholesterol, Sodium 580mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.

QUICK AND EASY BAKED STUFFED EGGS WITH CHEESE SAUCE



Quick and Easy Baked Stuffed Eggs With Cheese Sauce image

Make and share this Quick and Easy Baked Stuffed Eggs With Cheese Sauce recipe from Food.com.

Provided by weekend cooker

Categories     Breakfast

Time 40m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

6 hard-boiled eggs
1/2 cup fresh very finely chopped mushroom cap
3 tablespoons butter
1 tablespoon white wine worcestershire sauce
1/8 teaspoon salt
2 -3 dashes Tabasco sauce
cheese sauce
3 tablespoons butter
3 tablespoons flour
3/4 cup milk
3/4 cup shredded cheddar cheese
1/2 cup seasoned breadcrumbs

Steps:

  • Split eggs lengthwise. Remove yolks and mash.
  • Saute mushrooms in butter. Add mushrooms and seasonings (sauces)to yolks and mix well.
  • Stuff into egg white shells and arrange in buttered, shallow casserole dish.
  • TO MAKE CHEESE SAUCE.
  • In a large saucepan, combine butter and flour and cook on medium heat just until butter and flour are well mixed.
  • Add milk slowly and cook, stirring constantly, until mixture is smooth and thick.
  • Remove from heat, fold in cheese and stir until cheese melts.
  • Pour cheese sauce over eggs and sprinkle with breadcrumbs.
  • Bake uncovered at 350 degrees for 20 minutes.

Nutrition Facts : Calories 249.9, Fat 18.5, SaturatedFat 9.7, Cholesterol 221.3, Sodium 293.6, Carbohydrate 11.6, Fiber 0.6, Sugar 1.2, Protein 9.2

STUFFED EGGS



Stuffed Eggs image

I made this appetizer with my friends, they love it! Everyone at school knows about it and now I'm selling them at home!

Provided by Raakhee.D

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 45m

Yield 10

Number Of Ingredients 6

10 eggs
¼ cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons grated Parmesan cheese
salt and ground black pepper to taste
1 tablespoon ketchup

Steps:

  • Place eggs in a large pot and cover with cool water. Bring to a boil and cook, stirring occasionally, for 10 minutes. Transfer eggs to a bowl of cold water using tongs. Peel.
  • Cut eggs in half. Slice a small piece off bottoms so halves don't tip over. Place yolks in a mixing bowl. Add mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until creamy, 1 or 2 minutes.
  • Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.

Nutrition Facts : Calories 117.3 calories, Carbohydrate 1.1 g, Cholesterol 189 mg, Fat 9.6 g, Protein 6.8 g, SaturatedFat 2.4 g, Sodium 161.2 mg, Sugar 0.8 g

BAKED STUFFED EGGS



Baked Stuffed Eggs image

Once A year I cater a mother's day brunch at a methodist preschool. This dish is always on the request list

Provided by GingerlyJ

Categories     Breakfast

Time 50m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 10

6 hard-boiled eggs
3 1/2 tablespoons sour cream
2 teaspoons prepared mustard
1/2 teaspoon salt
1/2 cup chopped onion
2 tablespoons butter
1 (10 3/4 ounce) can cream of celery soup
8 ounces sour cream
1/2 cup cheddar cheese
1/2 teaspoon paprika

Steps:

  • slice eggs in half lengthwise.
  • remove yolks and set whites aside.
  • in a bowl mash yolks with a fork.
  • add 3 1/2 tablespoons sour cream, mustard and salt.
  • evenly fill the yolks.
  • in a saucepan saute onions in butter.
  • add soup and sour cream and mix well.
  • pour half into ungreased casserole.
  • arrange eggs over sauce.
  • spoon remaining sauce over top.
  • sprinkle with cheese and paprika.
  • bake uncovered at 350 for 30 minutes.

Nutrition Facts : Calories 283.4, Fat 23.9, SaturatedFat 12, Cholesterol 236.5, Sodium 667.4, Carbohydrate 7, Fiber 0.7, Sugar 3.5, Protein 10.6

BAKED STUFFED EGGS



Baked Stuffed Eggs image

This recipe sounds a little "different," but it was a huge hit this year at Easter. It originally called for 6 eggs; however, I've been able to squeeze in 8 and have plenty of sauce.

Provided by gypsysoul

Categories     Brunch

Time 7h

Yield 16 egg halves, 8 serving(s)

Number Of Ingredients 10

6 hard-boiled eggs
3 -4 tablespoons sour cream
2 teaspoons prepared mustard
1/2 teaspoon salt
1/2 cup chopped onion
2 tablespoons butter
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup shredded cheddar cheese
1/2 teaspoon paprika

Steps:

  • Cut eggs lengthwise, remove yolks, set whites aside.
  • On a plate, mash yolks and add sour cream, mustard, and salt. Mix well.
  • Fill the egg whites with the yolk mixture.
  • In a small pan, saute onion in butter until tender. Add soup and sour cream; mix well.
  • Pour half of the sauce mixture into an 11x7 pan. Place stuffed eggs in sauce and spoon remaining sauce on top of eggs. Sprinkle with cheese and paprika.
  • Cover and refrigerate overnight.
  • Remove from fridge 30 minutes before baking. Bake, uncovered, at 350 degrees for 25 - 30 minutes or until heated through. Serve immediately.

Nutrition Facts : Calories 213.8, Fat 18.1, SaturatedFat 8.9, Cholesterol 172.2, Sodium 569.8, Carbohydrate 5.1, Fiber 0.3, Sugar 2.6, Protein 8

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