4 eggs
Cold water
1/4 c. mayonnaise
1 tsp. Dijon mustard
Dash white pepper
1 tbsp. drained capers, rinsed
1/4 c. finely chopped baked ham
Slivered leaf lettuce for garnish

Boil eggs. Allow 30 minutes to cool. Remove shells. Cut eggs in halves lengthwise. Scoop yolks into a bowl. Mash, removing and reserving about 2 teaspoons for garnish. Mix mashed yolks smoothly with mayonnaise, mustard and pepper. Fold in capers and ham, reserving about 2 teaspoons of the ham for garnish.

Mound egg yolk mixture in egg whites. Arrange stuffed eggs on serving plate lined with slivered lettuce. Sprinkle with reserved egg yolk and ham. Makes 4 servings.