Eggs a la Tarcat

• 6 hard cooked eggs
• ¼ teaspoon prepared mustard
• ¼ pound chopped

Cut the eggs in half, lengthwise. Remove the yolk. Rub the yolks smooth with the rest of the ingredients, and refill the whites of eggs with this ham mixture. Serve cold on lettuce leaves with a little Mayonnaise, on each egg.