Ham Stuffed Eggs

Directions

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