Cut eggs in half lengthwise; remove yolks.  Mash together yolks, mustard, 6 tablespoons sour cream and salt.  Fill egg whites with yolk mixture.  Melt margarine in large skillet; saute green pepper and onion until tender.  Remove from heat; stir in pimento, soup and 1-1/2 cup sour cream.  Place half the soup mixture in a greased half pan. Arrange eggs, cut side up in a single layer in the pan.  Pour remaining soup mixture over top; sprinkle with cheese.  Bake at 350 degrees F for 20 minutes, or until heated through. 

 

Casserole may be prepared in advance; refrigerate until ready to bake.