Baked Deviled-Egg Casserole
|Hard boiled eggs||6|
|Prepared mustard||2 Teaspoon|
|Homemade sour cream||3 Tablespoon|
|Sea salt||1⁄4 Teaspoon|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped pimento||1⁄4 Cup (4 tbs)|
|Mushroom sauce||1 1⁄2 Cup (24 tbs)|
|Homemade sour cream||3⁄4 Cup (12 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
Halve eggs lengthwise; remove yolks.
Mash yolks, mustard, 3 tablespoons sour cream, and sea salt together.
Fill whites with yolk mixture.
Melt butter in large skillet; saute green pepper and onion until tender.
Remove from heat.
Stir in pimento, 3/4 cup mushroom sauce, and remaining sour cream.
Place half of this mixture in a 1 1/2 quart shallow baking dish; arrange eggs, cut side up, in a single layer in the dish.
Pour remaining sauce mixture over the top; sprinkle with cheese.
Bake 20 minutes at 350Â° or until heated through.
Casserole may be assembled in advance; refrigerate until ready to bake.