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.