Ham Stuffed Eggs

• 4 eggs
• 1 ounce cooked ham
• 1 tablespoon Dijon mustard
• 2 tablespoons butter, room temperature
• 14 teaspoon Worcestershire sauce
• 2 teaspoons mayonnaise
• 1 tablespoon fresh chives, finely chopped
• salt and pepper, to taste
• olives or pimientos or pickle, etc., for garnish

1. Place the eggs in a saucepan and add warm water to cover.
2. Add a little salt, if desired, to facilitate later peeling.
3. Bring slowly to a boil and simmer for about 12 minutes.
4. Cool immediately under cold running water.
5. Drain and peel.
6. Split the eggs in half.
7. Put the yolks in a sieve and press through with the fingers.
8. Cut the ham into very fine dice.
9. Combine the sieved egg yolks and ham in a mixing bow.
10. Add the mustard and butter.
11. Stir to blend.
12. Add the Worcestershire sauce, mayonnaise, chives, and salt and pepper to taste and blend thoroughly.
13. Equip a pastry bag with a star tube (No.4).
14. Fill the bag with the ham mixture and pipe it into the egg white hollows.
15. Garnish the top of each with a small cutout of olive, pimiento, pickle or other garnish of your choice.

eggs, mustard, butter, worcestershire sauce, mayonnaise, fresh chives, salt, olives

Taken from www.food.com/recipe/ham-stuffed-eggs-181202 (may not work)