Baked Stuffed Eggs
Fill the 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 11x7x2" 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 350ºF for 25-30 minutes or until heated through. Serve
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