6 hard cooked eggs
2 tsp. prepared mustard
3 tbsp. sour cream
1/4 tsp. salt
2 tbsp. butter
1/2 c. chopped green pepper
1/3 c. chopped onion
1/4 c. chopped pimento
1 can condensed cream of mushroom soup
3/4 c. sour cream
3/4 c. shredded Cheddar cheese

Cut eggs in half lengthwise. Remove yolks. Mash yolks with mustard, 3 tablespoons sour cream, and salt. Over low heat, melt butter and saute until tender the green pepper and onion. Stir in the pimento, mushroom soup, and 3/4 cup sour cream. Pour half the hot mixture into a 1 1/2 quart dish. Arrange eggs, cut side up, in single layer on top of soup mixture. Pour remaining hot mixture over eggs. Sprinkle with cheese. Bake 20 minutes at 350 degrees. Casserole can be made and refrigerated until ready to bake.