Stuffed Eggs
6 hard boiled eggs 1 tablespoon melted butter 1/2 teaspoon salt 3 tablespoons minced ham 1/8 teaspoon pepper 1/4 teaspoon mustard 1 tablespoon vinegar Cut the eggs into halves, crosswise or lengthwise. Rub the yolks to a paste with the minced meat and seasonings; moisten with melted butter and vinegar, form into balls the size of the yolk removed, and pack into the space from which they were taken. Put over the other half and press together; roll each in a piece of paper napkin, twist the napkin at each end. A tablespoon of highly seasoned salad dressing may be substituted for the butter. These make a nice picnic dish.