Stuffed Eggs Royal Salad

From a
1928
cook book
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.

Shell 3 hard-cooked Eggs.
Cut in halves cross-wise.
Remove the Yolk
and mix with
4 Tbsp. Chopped Ham,
and
4 Tbsp. Mayonnaise Dressing,
and a little Cayenne to taste.
Fill the Egg Whites with this Mixture,
and place on slices of Tomato
arranged on a bed of Water Cress
which has been washed and chilled.
Garnish with Mayonnaise,
and strips of Pimento.
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