Ham Salad

• 1 pound cured baked ham, trimmed of all fat, cut into 2-inch julienne (about 3½ cups)
• ½ red bell pep

In a bowl, combine the ham and vegetable julienne.

Toss with the mayonnaise and sprinkle with chives.

Push the egg yolk through a fine sieve and sprinkle over the top of the salad.

Chill briefly and serve.