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