How to make
Peel the eggs and cut them in half lengthwise. Remove the yolks and mash them.
Grind the ham and mix it with the béchamel sauce. Add the mashed yolks, cognac and season them with black pepper and salt.
Fill the egg whites with this mixture.
Serve the stuffed eggs with sprigs of parsley and you can optionally add olives, strips of ham and sliced carrots.
