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

Place eggs in 2 quart saucepan. Cover with water. Bring to boiling. Reduce heat and simmer 12 minutes. Rinse well with cold water. Fill pan with more cold water and allow eggs to stand abut 30 minutes until cooled. Crack and carefully remove shells. Cut eggs in halves lengthwise. Scoop yolks into a bowl. Mash, removing and reserving about 2 teaspoons for garnish. Mix mashed egg yolks smoothly with mayonnaise, mustard and pepper. Fold into capers and ham, reserving about 2 teaspoons of the ham to garnish. Mount egg yolk mixture in egg whites. Arrange stuffed eggs on serving plate lined with slivered lettuce. Sprinkle with reserved egg yolk and ham.