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.

8 hard-cooked eggs
1/3 c. mayonnaise
1 tbsp. Dijon-style mustard
1 tbsp. white wine vinegar
1/4 c. minced ham
2 tbsp. chopped flat-leaf parsley
Salt & freshly ground pepper

Peel 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. Makes 6 to 8 servings.