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 (10 1/2 oz.) can mushroom soup
3/4 c. sour cream
1/2 c. shredded Cheddar cheese

Cut eggs in half lengthwise. Remove yolks. Add 3 tablespoons sour cream, mustard and salt. Fill whites with this mixture.

Melt butter in large skillet, saute pepper and onions until tender. Remove from heat. Stir in pimento, soup and 3/4 cup sour cream. Place 1/2 mixture in 1 quart casserole. Arrange eggs, cut side up in single layer in dish.

Pour remaining soup mixture over top. Sprinkle with cheese. Bake at 350 degrees for 30 minutes.