Fill a pot with water about half way.

Bring water to a boil on high heat.

Once boiling, place eggs in pot one by one in boiling water and reduce heat to low.

Set a timer for 9 minutes and let eggs boil.

In the meantime, grab a bowl and fill it with cold water and ice cubes creating an ice bath.

After 9 minutes, remove eggs from pot and place them immediately into the ice bath.

Let eggs sit in ice bath for a few minutes until eggs are completely cooled off.

Peel eggs one by one by gently cracking the shell. If you’re having trouble peel them under cold running water to help egg separate from its shell quicker.

Cut eggs carefully in half and remove yolk placing them in a bowl.

Place egg white on a dish or an egg platter

Using a fork or potato masher, mash egg yolks until they look like tiny crumbs.

Finely chop onion, parsley and ham and them into the bowl with the egg yolks.

Add, mayonnaise, mustard and black pepper and mix well.

Using a piping back, a small mini ice cream scoop or a spoon and carefully refill egg white halves with this filling.

Garnish with finely chopped parsely or paprika for some extra flare.

Keep refrigerated until ready to serve.

Bom appetite.