Stuffed Eggs with Ham
8 hard-boiled eggs
1/3 cup mayonnaise
1 tablespoon Dijon-style mustard
1 tablespoon white wine vinegar
1/4 cup minced ham
2 tablespoons chopped flat-leaf parsley
salt — to taste
freshly ground black pepper – to taste
Peel the eggs and cut in half lengthwise. Remove yolks and mash in a small bowl. Stir in remaining ingredients. Stuff center of each egg half with filling, then sandwich together in pairs.
Arrange on a tray and cover with plastic wrap or place in a plastic container with a lid. Refrigerate until chilled. Keep chilled until served. This recipe serves 6 to 8.
Comments: Placing the egg halves back together after filling makes them easier to carry to the picnic site. Cut them in half crosswise before serving, if desired.