Salami-Stuffed Eggs

• 6 eggs at room temperature
• 3 tablespoons butter at room temperature
• 1 tablespoon mayonnaise
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/4 pound hard salami, cut into very thin slices
• 1 tablespoon finely chopped chives

1. Put the eggs in a saucepan and add cold water to cover.
2. Bring to the simmer and let cook 12 to 15 minutes, depending on the size of the eggs.
3. Drain the eggs and run them immediately under cold water.
4. Let stand until ready to use.
5. Crack the eggs and split each in half.
6. Line a mixing bowl with a sieve and put the yolks into the sieve.
7. Press the yolks through, using the fingers.
8. Set the whites aside.
9. To the yolks add the butter, mayonnaise, salt and pepper.
10. Blend well.
11. Cut the salami into very small cubes and add them.
12. Add the chives and blend well.
13. Stuff each white half with an equal portion of the yolk mixture.
14. Serve at room temperature or chilled.

eggs, butter, mayonnaise, salt, freshly ground pepper, hard salami, chives

Taken from cooking.nytimes.com/recipes/2466 (may not work)