Ham and Horseradish Stuffed Eggs

6 hard-cooked large eggs
3 tablespoons mayonnaise
1/2 cup minced cooked ham
1 teaspoon coarse-grained mustard
1 1/2 teaspoons bottled horseradish, or to taste
1/2 teaspoon fresh lemon juice
Salt and freshly ground black pepper to taste

Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Mash eggs with a fork and stir in remaining ingredients; season with salt and pepper to taste.

Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it.

The stuffed eggs may be made 6 hours ahead and chilled, covered.
Makes 12 stuffed eggs.

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Deviled Eggs

12 large eggs, hard-boiled, peeled and sliced in half
1/2 cup mayo (fat free)
1/4 cup sour cream (fat free)
1 tablespoon Dijon mustard
1 tablespoon prepared white horseradish
8 oz. bacon (or turkey bacon) cooked crisp, drained and crumbled fine

Mash egg yolks with back of spoon until smooth. Stir in mayo, sour cream, mustard and horseradish. When mixture is smooth, stir in bacon.

Using 2 spoons, stuff the egg whites with the yolk mixture. Keep covered and chilled until ready to serve.