Directions:
- Place the eggs in a saucepan and add warm water to cover. Add a little salt, if desired, to facilitate later peeling. Bring slowly to a boil and simmer for about 12 minutes. Cool immediately under cold running water. Drain and peel.
- Split the eggs in half. Put the yolks in a sieve and press through with the fingers.
- Cut the ham into very fine dice. Combine the sieved egg yolks and ham in a mixing bow. Add the mustard and butter. Stir to blend.
- Add the Worcestershire sauce, mayonnaise, chives, and salt and pepper to taste and blend thoroughly.
- Equip a pastry bag with a star tube (No.4). Fill the bag with the ham mixture and pipe it into the egg white hollows. Garnish the top of each with a small cutout of olive, pimiento, pickle or other garnish of your choice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.12 Kcal (591 kJ) | ||
| Calories from fat | 109.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.17g | 19% | |
|---|---|---|---|
| Cholesterol | 181.47mg | 60% | |
| Sodium | 187.73mg | 8% | |
| Potassium | 84.81mg | 2% | |
| Total Carbs | 1.24g | 0% | |
| Sugars | 0.13g | 1% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 7.26g | 15% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 5% | |
| Calcium | 30.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 215.97 Kcal (904 kJ) | ||
| Calories from fat | 167.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.63g | 19% | |
|---|---|---|---|
| Cholesterol | 277.72mg | 60% | |
| Sodium | 287.3mg | 8% | |
| Potassium | 129.79mg | 2% | |
| Total Carbs | 1.9g | 0% | |
| Sugars | 0.2g | 1% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 11.11g | 15% | |
| Vitamin C | 1mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.5mg | 5% | |
| Calcium | 46.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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