Stuffed Eggs with Sour Cream Sauce I

Bring a pot of salted water to a boil and carefully place 6 eggs into the pot. Simmer for 10 minutes until hard-boiled, then remove with a slotted spoon and place in cold water to cool.

Slice the small onion into thin rings. Heat 1 tablespoon of butter in a pan over medium heat and sauté the onion until softened and lightly golden, about 5 minutes.

Mash the egg yolks with a fork, then mix in 2 tablespoons of sour cream, the sautéed onion, salt, and pepper to create a smooth filling.

Spoon the yolk mixture evenly into each egg white half, creating a mound in the center of each.

Toast the 12 baguette slices under the broiler or in a toaster oven until lightly golden and crisp, about 2-3 minutes.

Rub each toasted baguette slice lightly with a small amount of lard for flavor and richness.

Arrange the toasted baguette slices on a serving platter and top each slice with a stuffed egg half. Serve immediately while the bread is still warm.