10 hard-cooked eggs
3 tablespoons sour cream
2 teaspoons mustard
4 tablespoons mayonnaise
1/2 teaspoon salt

Sauce:

1/2 cup chopped onion
6 tablespoons butter
1/3 cup flour
2 cups milk
2 teaspoons Worcestershire sauce
Salt to taste
1 cup sour cream
1/2 cup shredded cheddar cheese
Paprika

Slice eggs in half lengthwise. Remove yolks and set whites aside. In a bowl, mash yolks with a fork. Add sour cream, mustard, mayonnaise and salt. Mix well. Fill the egg whites and set aside. In a saucepan over medium heat, saute onion in butter until tender. Stir in flour. Whisk in milk. Add Worcestershire sauce and salt. Heat until thick and bubbly, stirring constantly. Add sour cream and mix well. Pour half of the sauce into an 11" X 8" baking pan. Arrange stuffed eggs over the sauce. Spoon remaining sauce on top. Sprinkle with cheese and paprika. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through. (If you want to bake these eggs upon preparing them, reduce the oven time to 20 minutes.)