Baked Stuffed Eggs

Yes, another recipe that sounds a bit "different".  I made this for Easter one year when I was on the hunt for a new recipe.  It turned out really well and everyone seemed to like it.  It orginally called for 6 eggs, but I was able to squeeze in 8 eggs with no problem and had plenty of sauce.  This prepares well the night before because it actually needs to be refrigerated the night before baking.

Stuffed Eggs:
8 hard-boiled eggs
3-4 tablespoons sour cream
2 teaspoons prepared mustard
1/2 teaspoon salt

Sauce:
1/2 cup chopped onion
2 tablespoons butter
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup shredded cheddar cheese
1/2 teaspoon paprika

Directions:
Cut eggs lengthwise, remove yolks, set whites aside. On a plate, mash yolks and add sour cream, mustard, and salt. Mix well. Fill the egg whites with the yolk mixture. In a small pan, saute onion in butter until tender. Add soup and sour cream; mix well. Pour half of the sauce mixture into an 11x7 pan. Place stuffed eggs in sauce and spoon remaining sauce on top of eggs. Sprinkle with cheese and paprika. Cover and refrigerate overnight. Remove from fridge 30 minutes before baking. Bake, uncovered, at 350 degrees for 25 - 30 minutes or until heated through. Serve immediately.