Ham Stuffed Eggs

4 oz. Boiled ham, very finely chopped
8 hard cooked eggs (directions follow)
2-3 T. Good French Dijon mustard or to taste
4 T. Unsalted butter, room temperature
One good shot Worcestershire or to taste
4 T. Mayonnaise
fresh ground pepper to taste
2 T. Finely chopped chives
black or green olives sliced to garnish

In a large bowl, blend egg yolks, ham, butter, mustard, mayonnaise, chives and other seasonings with a fork. Then mash with the back of a wooden spoon until as smooth as you can get it. You can fill the eggs with a teaspoon in little mounds or if you have a pastry bag, use it with a #4 star tip and pipe the yolk and ham mixture into the eggs. Garnish with olives.

Hard Cooked Eggs:
Place any given number of eggs in a saucepan and add warm water with a few tablespoons salt to cover eggs. Bring slowly to a boil and simmer 12-14 minutes, drain immediately and put in a bowl of cold water. Peel shells. I usually crack the eggs then put them back in the bowl and peel them while dunking them in the water. It helps to wash off the pieces of shell. Slice the eggs in half using a wet knife. I usually cut from the back to the point of the egg. Pop yolks in to mixing bowl and place egg whites in a bowl of clean water to rinse then turn eggs upside down on a dish towel to drain.

Makes 16 halves

Source: unknown

Prepared by: Lisa for October 2000 meeting