The Sheriff -
I can't register on your new section of your website. I wanted to post in the recipe section. I get this:
So, I will post it here. 
While surfing, I found these 2 recipes...... Ummm, why don't you try them out and critique them, and tell me which one I will like? 
A 'vintage' recipe that we have made for years at our home. It disappears pretty fast, and you can serve it over toast points or English muffins.
BAKED EGGS
8 hard boiled eggs, peeled
3-4 tablespoons sour cream
2 teaspoons mustard
1/2 teaspoon salt
Cut eggs in half. Remove yolks and mash with sour cream, mustard, and salt. Stuff egg whites with mixture.
Sauce:
1/2 cup chopped onion
2 tablespoons butter
1 can cream of mushroom soup
1 cup sour cream
1/2 cup shredded cheddar cheese
1/2 teaspoon paprika
1/2 cup sliced mushrooms, optional
Saute onion and butter until onion is translucent. Stir soup, sour cream, cheese and paprika into onion mixture,and mushrooms, if using. Pour half of sauce into a greased 7-inch-by-10-inch pan. Top with stuffed eggs. Pour remaining sauce over eggs.
At this stage you can refrigerate it overnight, or bake for 30 minutes at 350 degrees. Serves 8.
This recipe is similar, yet has its own spicy touches.
BAKED STUFFED EGGS
6 eggs, hard-cooked
1/2 cup ground cooked ham
3 scallions, minced
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 cup softened butter
2 cups Medium White Sauce (recipe follows)
1/2 cup shredded cheese
Grease shallow casserole. Preheat oven to 350 degrees.
Cut eggs in half lengthwise. Remove yolks. Mix yolks, ham, scallions, mustard, Worcestershire sauce and butter. Stuff egg whites with this mixture. Arrange egg halves in casserole. Pour Medium White Sauce over eggs. Sprinkle with cheese.
Bake in preheated oven for 30 minutes, until cheese is melted and white sauce is bubbly. Serves 6.
Medium White Sauce: In heavy saucepan, melt 4 tablespoons butter. Add 4 tablespoons flour; cook, stirring constantly, for 2 minutes, or until mixture is smooth and begins to bubble. Remove saucepan from heat. Add 2 cups hot milk all at once. Return saucepan to heat; stir vigorously with wooden spoon or wire whisk. Sauce will be thickened and smooth in about 1 minute. Add 1 teaspoon salt and 1/4 teaspoon white pepper; cook over low heat for 10 minutes, stirring occasionally.
