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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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What could be better than ham and eggs? I haven't tried this yet but it comes from the 60-Minute Gourmet and everything I've had from them was good. It sounds good for a luncheon. Let me know what you think. Ingredients:
4 eggs |
1 ounce cooked ham |
1 tablespoon dijon mustard |
2 tablespoons butter, room temperature |
1/4 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 |
Directions:
1. 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.
2. Split the eggs in half. Put the yolks in a sieve and press through with the fingers.
3. 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.
4. Add the Worcestershire sauce, mayonnaise, chives, and salt and pepper to taste and blend thoroughly.
5. 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.
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