- 6 hard-cooked large eggs
- 3 tablespoons mayonnaise
- 1/2 cup minced cooked ham (about 3 ounces)
- teaspoon coarse-grained mustard
- 1 1/2 teaspoons drained bottled horseradish, or to taste
- 1/2 teaspoon fresh lemon juice
- cayenne to taste
- Cut a paper-thin slice of both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and 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.