Instructions: Slice hard-boiled eggs lengthwise; place in a lightly greased 8-inch baking dish.

In a large skillet cook strips of bacon until crisp; reserve 2 tablespoons of drippings and set aside the bacon.

In the skillet saute until tender the sliced mushrooms with the reserved bacon drippings, drain well then spoon over the eggs.

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. Bake at 350 degrees for 20 minutes. Sprinkle with paprika and chopped parsley. Serve over chow mein noodles.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.