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Ham and Horseradish Stuffed Eggs

6 hard-cooked large eggs

3 tablespoons mayonnaise

1/2 cup minced cooked ham

1 teaspoon coarse-grained mustard

1 1/2 teaspoons bottled horseradish, or to taste

1/2 teaspoon fresh lemon juice

Salt and freshly ground black pepper to taste

1. Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Mash eggs with a fork and stir in remaining ingredients; season with salt and pepper to taste.
2. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it.
3. The stuffed eggs may be made 6 hours ahead and chilled, covered.

Makes 12 stuffed eggs.