8 Hard Boiled Eggs, peeled/halved
1 8oz carton sour cream
2 Tbsp Dijon mustard
Salt & pepper to taste
2 Tbsp butter
1/2 c chopped onion
1/2 c green bell pepper chopped fine
1/2 c fresh mushrooms chopped fine
2 Tbsp all purpose flour
1 c heavy cream
1/4 c (1 small jar) chopped pimentos
1 c grated sharp cheddar cheese

Remove yolks and place in medium bowl.
Mash the eggs with the back of a fork.
Combine 3 Tbsp sour cream, mustard, yolks. Add salt and pepper.
Fill the egg white halves w/ mixture.
Grease medium (13") glass baking dish.
Melt butter in lg skillet on medium heat.
Saute onion, bell pepper, and mushrooms.
Stir in flour.
Add remaining of sour cream.
Blend in heavy cream and pimentos.
Sprinkle cheese over the sauce.
Bake @ 350 for 20 minutes.

Or:
Refrigerate overnight without baking.
Bake @ 350 for 25 minutes the next morning.

This has been our family's traditional Christmas breakfast for over 20 years. I prepare everything on Christmas Eve, refrigerate, then bake it Christmas morning. It is very rich and not exactly healthy, but heh, it's Christmas!