Stuffed Eggs

• 4 eggs
• 8 oz. cooked ham, ground
• 4 Tbsp. grated mild cheese
• 4 Tbsp. sour cream
• 2 tsp. mustard
• salt and pepper
• 2 tsp. chopped fresh dill or chives
• 3 Tbsp. breadcrumbs
• 2 Tbsp. butter, melted
• 1 sprig parsley

1. Pierce a small hole in the large end of each egg shell and lower the eggs gently into boiling water.
2. As the water returns to the boil, roll the eggs around for 2 minutes to help set the yolks. Cook for a further 8 minutes.
3. Drain, then set in cold water until ready to shell.
4. Shell the eggs; halve them lengthwise and remove the yolks.
5. Mash the yolks with the remaining ingredients except the breadcrumbs, butter and parsley.
6. Pipe or spoon the mixture back into the whites.
7. Sprinkle the breadcrumbs on top and drizzle with melted butter.
8. Place under preheated broiler for about 3 minutes until crisp and golden brown.
9. Serve garnished with parsley.

eggs, mild cheese, sour cream, mustard, salt, dill, breadcrumbs, butter, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=915226 (may not work)