6 hard - cooked eggs
3 tbsp. mayonnaise or salad dressing
1/4 tsp. dried dill weed, crumbled
1 1/2 oz. cooked ham, finely chopped

Cut eggs lengthwise into halves; remove yolks. Mash yolks in small bowl. Mix mayonnaise and dill until smooth; stir in ham. Fill each egg white half with about 1 tablespoon of the yolk mixture. Refrigerate 1 to 4 hours to blend flavors. Makes 12 deviled eggs.