1 cup sour cream half cup cheddar cheese -shredded half teaspoon paprika
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. Fill the eggwhites, set aside. In a saucepan, saute onion in butter until tender. Add soup and sour cream; mix well. Pour half into an ungreased 11x7x2 inch 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 min. before baking. Bake, uncovered at 180ºC for 25-30 min. or until heated through. Serve immediately.