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Saucy Eggs

6 large eggs, sliced
8 strips of bacon
1/2 pound mushroom, sliced
1 (10.75-ounce) can cream of mushroom soup
1/2 cup mayonnaise
1/2 cup milk
2 ounces diced pimientos
1 tablespoon chopped green onion
1/8 teaspoon paprika
2 tablespoons chopped parsley
Crispy chow mein noodles for accompaniment

1. Slice hard-boiled eggs lengthwise; place in a lightly greased 8-inch baking dish.
2. In a large skillet cook strips of bacon until crisp; reserve 2 tablespoons of drippings and set aside the bacon.
3. In the skillet saute until tender the sliced mushrooms with the reserved bacon drippings, drain well then spoon over the eggs.
4. In a bowl, combine cream of mushroom soup (undiluted), mayonnaise, milk, diced pimientos, and chopped green onions; mix well and spoon over the mushrooms. Sprinkle with the crumbled bacon.
5. Bake at 350°F (175°C) for 20 minutes. Sprinkle with paprika and chopped parsley. Serve over chow mein noodles.

Makes 6 servings.