¼ cup chopped smoked ham
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½ cup mayonnaise
2 tablespoons yellow or Dijon mustard
1 tablespoon Worcestershire sauce
½ teaspoon onion powder
1 tablespoon chopped pickle
½ teaspoon hot sauce
Salt and ground black pepper
Paprika, to garnish
Chopped fresh parsley, to garnish
Place the eggs in a large saucepan. Add enough water to cover them by 1 inch. Bring the water to a boil, then cover the pan and remove it from the heat. Let the pan sit for 12 minutes, then drain the eggs and run under cold water until they are cool enough to handle. Peel the eggs.
Cut each egg in half lengthwise and carefully remove the yolks, collecting them in a food processor. Set the whites aside on a serving platter.
To the yolks, add the ham, mayonnaise, mustard, Worcestershire sauce, onion powder, pickle and hot sauce. Pulse the mixture until mostly smooth, then season with salt and pepper.
Spoon the yolk mixture into a zip-close plastic bag. Use scissor to snip off one of the bottom corners about ½ inch up. Pipe the filling into each egg white. Garnish with a pinch of paprika and chopped parsley.
Nutrition values per serving: 120 calories, 7 g fat (2 g saturated), 5 g carbohydrates, 0 fiber, 7 g protein, 185 mg cholesterol, 240 mg sodium.