Quarter the eggs, then coarsely chop them. Place them in a bowl and season with salt and pepper. Shred the ham and add it to the eggs along with the scallion, red bell pepper and parsley. Mix together with a fork. 2. In a separate bowl, combine the mayonnaise and the mustard. Fold the mixture into the salad and serve immediately, or cover and refrigerate for up to 2 days.
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