* 6 hard-boiled eggs
* 4 teaspoons capers, finely chopped
* 2 tablespoons finely chopped celery
* 1 green onion, finely chopped
* 2 ounces cooked ham, finely chopped
* 3 tablespoons mayonnaise
* 1 teaspoon Dijon mustard
* Paprika for garnish (optional)
* Chopped parsley or chopped fresh dill for garnish (optional)

1. Cut eggs in half lengthwise; scoop out yolks into a bowl.
Mix in celery, green onion, ham, mayonnaise and mustard.
Season to taste with salt and pepper.
2. Divide the yolk mixture evenly among the reserved whites, mounding it slightly.
Garnish with paprika and parsley if desired.
Eggs may be stored, covered in plastic in the refrigerator for up to 1 day.