2 c. water
2 tbsp. instant minced onion
2 c. mashed potato flakes
1/2 c. mayonnaise or salad dressing
1 tbsp. vinegar
1 tbsp. prepared mustard
1/8 tsp. pepper
4 eggs, hard-cooked
1 c. chopped celery
2 tbsp. chopped pimento
1 1/2 c. cubed, cooked ham
1/2 c. dairy sour cream

Line 1 1/2 quart bowl, souffle dish or deep casserole with waxed paper; set aside in medium saucepan. Heat water and onion to rolling boil; remove from heat, stir in potato flakes; set aside.

In large bowl, combine mayonnaise, sour cream, vinegar, mustard and pepper. Reserve 1 hard-cooked egg for garnish; chop remaining eggs. Add eggs, celery, pimento and mashed potato to mayonnaise mixture; stir to combine. Slice reserved egg; arrange in bottom of prepared bowl.

Spoon half of potato mixture into bowl. Layer ham evenly over mixture. Top with remaining potato mixture, spreading evenly. Cover with plastic wrap. Refrigerate overnight or at least 6 hours. To serve, unmold on serving plate. Garnish as desired. 6 (1 cup) servings.