12 eggs
1/4 cup mayonnaise or salad dressing
1 tablespoon yellow mustard
2 teaspoons sugar
2 teaspoons cider vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
3 ounces cooked diced ham
2 ounces drained diced pimientos
1 tablespoon fresh chopped parsley

Place eggs in single layer in saucepan. Add cold water to cover by 1 inch. Cover and heat to boiling. Turn off heat, remove pan from stove. Let stand, covered, 20 minutes. Run cold water over eggs or place in ice water till completely cooled. Mix together mayonnaise, mustard, sugar, vinegar, salt and pepper. Peel eggs and cut in half lengthwise. Remove yolks and add to mayonnaise mixture. Mix well with whisk. Stir in ham and pimientos. Spoon yolk mixture into egg white halves. Sprinkle with parsley, cover and chill till serving. An interesting way to serve these is on a bed of shredded carrots, tossed well with lemon juice to prevent browning.