Baked Deviled Eggs

Here's a breakfast treat if you like deviled eggs.  And it's okay if the eggs don't peel perfectly.  No one will know since they'll be covered in sauce.

I like to serve this on toasted English muffins along with a fresh fruit salad.

6-8 hard boiled eggs                            

2-3 Tbsp mayo                                 

2 tsp prepared mustard                

     (Prepare deviled eggs using above ingredients.   For ease of stuffing eggs, put yolk mixture into a baggie, cut off a tiny corner of the baggie, and squeeze into whites. )  

                                                           

SAUCE:  

1 can cream of mushroom soup

1 cup sour cream

4 oz canned chile

½ cup shredded cheese

Preheat oven to 350.  Stir together soup, sour cream and canned chiles.  Place about 1/3 of the soup mixture in a 10” pie plate or 7x11” baking dish.  Add deviled egg halves in a single layer.  Pour the rest of soup mixture over eggs and sprinkle with cheese.  (Optional: Sprinkle with paprika before baking.)

Bake 20-25 minutes or until heated through.  Remove and let stand 5 minutes.

Can be prepared the night before and refrigerated.  Bake 10-15 minutes longer.

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