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

1. 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 about 30 minutes, until cooled.

2. 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 in capers and ham, reserving about 2 teaspoons of the ham for garnish. Mount egg yolk mixture in egg whites.