6 eggs deviled with 2 tsp. prepared mustard 3 tbsp. sour cream Salt to taste
2 tbsp. butter, melted
1/2 c. chopped green pepper
1/3 c. chopped onion
1/4 c. pimentos
1 can cream of mushroom soup
3/4 c. sour cream
1/2 c. Cheddar cheese

In a saucepan, melt butter and saute green pepper and onion until tender. Blend pimentos, cream of mushroom soup and sour cream with the sauteed onion and pepper. Place 1/2 of cream of mushroom mixture in a 1 1/2 quart shallow dish.

Arrange deviled eggs in a single layer and top with remaining soup mixture. Sprinkle 1/2 cup Cheddar cheese on top. Bake for 20 minutes at 350 degrees. Can make ahead and refrigerate. Serves 6.