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1
Place the eggs in a saucepan, cover with water, season with salt and place over medium heat.
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2
Bring to boil and cook for 2 minutes.
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3
Remove from the heat, cover and allow to sit for 11 minutes.
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4
Remove from the water and cool in ice water.
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5
Remove the shells and set aside.
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6
Slice all of the eggs in half and remove 8 of the egg yolk halves.
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7
In a mixing bowl, combine the yolks, anchovies and 2 tablespoons of the butter.
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8
Mix well.
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9
Season with pepper.
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10
Stuff the eight egg white halves with the yolk mixture.
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11
Cover with plastic wrap and refrigerate while assembling the other eggs.
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12
Remove 8 yolks from 4 eggs.
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13
In another mixing bowl, combine the yolks, 1 tablespoon of Parmesan cheese, 2 tablespoons butter, and 2 teaspoons mustard.
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14
Season with salt and pepper.
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15
Mix well.
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16
Stuff the mixture into the egg white halves.
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17
Cover with plastic wrap and refrigerate while assembling the other eggs.
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18
Remove the remaining 8 yolks from the last 4 eggs.
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19
In a mixing bowl, combine the yolks, the ham, 1 tablespoon of the cheese, 2 teaspoons of the mustard, and sour cream.
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20
Season with salt and pepper.
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21
Fill the egg whites with the yolk mixture.
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22
To assemble, place all of the stuffed eggs on a serving plate.
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23
Garnish with chives.
