Deviled Eggs With Ham - cooking recipe

Ingredients

4 eggs
cold water
1 Tbsp. drained capers, rinsed
1/4 c. finely chopped baked ham or Prosciutto
slivered leaf lettuce (for garnish)
1/4 c. mayonnaise
1 tsp. Dijon-style mustard
dash of white pepper

Preparation

Tip:
Eggs may be filled ahead, covered and refrigerated up to 8 hours.
At serving time, arrange atop lettuce and sprinkle with reserved egg yolk and ham.