DEVILLED EGGS

4 eggs
Cold water
1/4 cup mayo
1 tsp dijon style mustard
Dash white pepper
1 tbsp drained capers, rinsed
1/4 cup finaly chopped baked ham or prosciutto
Slivered leaf lettuce, for garnish

Place eggs in 2 quart saucepan. Cover with water. Bring to boil. Reduce heat and simmer 12 minuutes. Rinse well with cold water. Fill pan with more cold water and allow eggs to satnd about 30 minutes until cooled.

Crack and carefully remove shells. Cut eggs in halves lenghtwise. Scoop yolks into a bowl and mash, removing and reserving about 2 tsp for garnnish.

Mix mashed egg yolks smoothly with mayo, mustard and pepper. Fold in capers and ham, reserving about 2 tsp of the ham for 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.