10 hard cooked eggs
1/4 cup minced parsley
1 tbsp. prepared mustard
1/4 cup mayonnaise
2 tsp. vinegar
1/2 tsp. seasoned salt
10 slices boiled ham
2 tbsp. finely chopped onion
1 tbsp. chopped pimiento
1/8 tsp. dill weed
10 1/4 oz. can cream of mushroom soup
2/3 cup undiluted Carnation Evaporated Milk

Makes 8 to 10 Servings

Recipe from Cooking with a Velvet Touch (1964)

Cut eggs in half and remove yolks.  Mash yolks.  Combine with 2 tbsp. minced parsley, mustard, mayonnaise, vinegar and seasoned salt.  Mix well.  Fill whites with yolk mixture.   Put two halves together.  Place each egg diagonally on ham slice.  Fold ham around egg.  Secure with toothpick.  Lay eggs in 12x71/2x2" baking dish.  Combine remaining ingredients and the remaining parsley.  Pour over eggs.  Bake in moderate oven 350 degrees for 20 to 25 min.  Garnish with additional parsley.