(Here’s a great recipe to utilize all those leftover hard-cooked eggs from Easter.  Serve with fresh asparagus for a real springtime meal.)

Stuffed Eggs:

• 6 hard-cooked eggs
• 3 to 4 tablespoons sour cream
• 2 teaspoons prepared mustard
• 1/2 teaspoon salt

Sauce:

• 1/2 cup chopped onion
• 2 tablespoons butter or margarine
• 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
• 1 cup (8 oz.) sour cream
• 1/2 cup shredded cheddar cheese
• 1/2 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.  Evenly 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 11 x 7 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 minutes before baking.  Bake, uncovered, at 350 degrees for 25 to 30 minutes or until heated through.  Serve immediately.  YIELD:  6 servings.

(Lorraine Bylsma, Eustis, Florida)