8 hard cooked eggs, chilled and peeled
1/4 c. mayonnaise
1 tsp. onion juice
1 tsp. yellow prepared mustard
1/2 tsp. A-1 sauce
1 (2 1/4 oz.) can deviled ham
1/8 tsp. pepper
16 sprigs parsley

Cut the eggs in half lengthwise. Place yolks in a bowl and set the whites aside. Mash the egg yolks with a fork until they are the consistency of coarse corn meal. Add the mayonnaise, onion juice, mustard, and A-1 sauce,; mix all well and then add the deviled ham and pepper; mix again. Mound up a portion of the mixture in each of the egg white halves. Refrigerate at least 30 minutes. Place a sprig of parsley in the center of each egg and serve. Serves 8.