A delightful twist on classic stuffed eggs, featuring a creamy filling with ham and fresh herbs.
Slice the hard-boiled eggs in half lengthwise and carefully remove the yolks.
Use a small spoon to gently scoop out the yolks without breaking the egg whites.
Mash the yolks in a bowl and mix them with softened butter, diced ham, and chopped dill.
Ensure the butter is softened to make mixing easier and achieve a smooth filling.
Spoon the filling back into the egg whites, dividing it evenly among the halves.
Use a piping bag for a more elegant presentation of the filling.
Arrange the stuffed eggs on a serving plate and garnish with additional dill if desired.
Chill the eggs for 10 minutes before serving for a refreshing taste.
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