Ham and Horseradish Stuffed Eggs

• 6 hard-cooked large eggs
• 3 tablespoons mayonnaise
• 1/2 cup minced cooked ham (about 3 ounces)
• teaspoon coarse-grained mustard
• 1 1/2 teaspoons drained bottled horseradish, or to taste
• 1/2 teaspoon fresh lemon juice
• cayenne to taste

1. Cut a paper-thin slice of both ends of eggs and halve eggs crosswise.
2. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste.
3. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it.
4. The stuffed eggs may be made 6 hours ahead and chilled, covered.

eggs, mayonnaise, ham, coarsegrained mustard, horseradish, lemon juice, cayenne

Taken from www.epicurious.com/recipes/food/views/ham-and-horseradish-stuffed-eggs-10205 (may not work)