Ingredients:


6 hard cooked eggs
ham,cut into small cubes,olive or pimiento
3 tablespoons butter,at room temperature
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
salt and freshly ground black pepper to taste

Cooking Method:
Peel and cut the eggs in half lengthwise and remove the yolks.Arrange the egg halves on a cake rack and add a cube of ham,olive or pimiento to each cavity.
Force the egg yolks through a food mill or fine sieve.Add the remaining ingredients and beat well with a wire whisk.
Fit a pastry bag with a large star tube and spoon the egg yolk mixture into it.Hold the pastry bag close to and almost parallel with cavity.Force the mixture through the tube,moving in zigzag fashion.
Note: The eggs may be cut in half widthwise and stuffed.If they stuffed in this fashion,use a sharp paring knife to trim off a bit of the round bottom portion of each half and discard.This will permit the egg halves to stand upright.To fill the halves,arrange them on a cake rack and hold the pastry tube directly over the cavity.Fill the halves to produce a spiral effect.At the height of the spiral,raise the tube quickly to form a small peak.

Combine the eggs yolks with 1/2 teaspoon dry mustard,3 tablespoons butter at room temperature,2 tablespoons finely chopped olives,salt and freshly ground black pepper to taste and 2 tablespoons mayonnaise.Fill the egg white halves with the mixture and serve each of stuffed eggs with olive half on the top.

Mince 6 medium mushrooms and sprinkle with freshly squeezed lemon juice.Cook in 1 tablespoon butter until they give up their liquid,then until all liquid evaporates.Cool and combine with egg yolks,3 tablespoons butter at room temperature,1 tablespoon finely chopped dill and salt and freshly ground black pepper to taste.Fill the egg white halves with the mixture and enjoy the stuffed eggs!

Combine the egg yolks with 1/4 cup flaked salmon,1 teaspoon minced onion,1 finely chopped pimiento,1/4 cup mayonnaise,1 tablespoon freshly squeezed lemon juice and 1/4 teaspoon cayenne pepper.Fill the egg white halves with the mixture.

Combine the egg yolks with 1/4 cup flaked tunafish,1 teaspoon Dijon mustard,2 tablespoons butter at room temperature,1 tablespoon minced parsley,1/2 garlic clove,minced,and 1 tablespoon mayonnaise.Season with freshly squeezed lemon juice and Tabasco sauce.Fill the egg white halves with resulting mixture and serve each of stuffed eggs with a caper on top.