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Sour Cream And Egg Casserole

chef.brandon's picture
Ingredients
  Eggs 6 , hard-cooked
  Butter/Margarine 1⁄4 Cup (4 tbs), softened
  Grated onion 3⁄4 Teaspoon
  Onion 3⁄4 Teaspoon, grated
  Minced parsley 3 Teaspoon
  Prepared mustard 1 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
  Sour cream 3⁄4 Cup (12 tbs)
  Dry crumbs 1⁄3 Cup (5.33 tbs)
Directions

GETTING READY
1. Preheat oven to 400° F.

MAKING
2. In a saucepan, place the eggs and fill enough water to cover them.
3. Bring the eggs to boil and cook for 10 minutes.
4. Plunge the eggs in cold water until cooled down.
5. Peel the eggs and lengthwise cut eggs into half.
6. In a mixing bowl, remove the yolks and mash them.
7. Add 3 tablespoons butter or margarine, onion, parsley, mustard, salt and pepper; mix.
8. Refill egg whites with the egg yolk mixture.

FINALISING
9. In a shallow baking dish, place the stuffed eggs with cut side up and cover with sour cream.
10. Top the dish with dry crumbs and dot with remaining butter.
11. Place the dish in the oven and bake for 20 minutes.

SERVING
12. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Cook Time: 
30 Minutes
Servings: 
2

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