8 eggs, hard cooked, cooled
1/3 c. finely chopped ham
1/8 tsp. dry mustard
1/8 tsp. onion powder
Dash pepper
1/4 c. mayonnaise
1/3 c. butter
4 oz. (1 1/2 c.) sliced fresh mushrooms
1/3 c. flour
1/4 tsp. thyme leaves
1/8 - 1/4 tsp. salt
1/8 tsp. pepper
2 c. milk
3/4 c. chicken broth
2 oz. jar chopped pimiento, drained
2 tbsp. butter, melted
1/2 c. dry bread crumbs

Heat oven to 350 degrees. Remove shells from eggs and halve lengthwise. Remove yolks and place in small bowl. Add ham, mustard, onion powder, pepper and mayonnaise; blend well. Fill egg white halves with yolk mixture.

In medium saucepan over medium heat, melt butter; saute mushrooms. Stir in flour, thyme, salt and pepper. Cook 1 minute, stirring constantly until smooth and bubbly. Generously stir in milk and chicken broth. Cook over medium heat until slightly thickened and bubbly, stirring constantly. Stir in pimiento.

Spoon 1 cup sauce mixture into bottom of 12"x8" baking dish. Arrange eggs over sauce. Spoon remaining sauce over eggs. In small bowl, combine melted butter and bread crumbs. sprinkle evenly over egg mixture. Bake at 350 degrees for 20 to 25 minutes or until bubbly. Serves 8.

Casserole can be refrigerated at this point. Cover and refrigerate no longer than 24 hours. Remove cover, sprinkle bread crumbs and bake as directed above.