STUFFED EGGS WITH THREE VARIATIONS

12 large eggs, hard boiled, cooled and peeled
4 anchovy fillets, minced
4 tablespoons butter, at room temperature
2 tablespoons grated Parmesan
4 teaspoons sharp mustard
1/4 cup chopped cooked ham
3 tablespoons sour cream
1 tablespoon chopped chives
Salt and pepper

Slice all of the eggs in half and remove eight of the egg yolk halves.

WITH ANCHOVIES:
In a mixing bowl, combine the yolks, anchovies and 2 tablespoons of the butter. Mix well. Season with pepper. Stuff the eight egg white halves with the yolk mixture. Cover with plastic wrap and refrigerate.

WITH PARMESAN CHEESE:
Remove eight yolks from four eggs. In another mixing bowl, combine the yolks, 1 tablespoon Parmesan cheese, 2 tablespoons butter and 2 teaspoons mustard. Season with salt and pepper. Mix well. Stuff the mixture into the egg white halves. Cover with plastic wrap and refrigerate.

WITH HAM AND CHEESE:
Remove the remaining eight yolks from the last four eggs. In a mixing bowl, combine yolks, ham, 1 tablespoon of the cheese, 2 teaspoons of the mustard, and sour cream. Season with salt and pepper. Fill the egg whites with the yolk mixture. Serve.

Source: The Food Network