Fill a large saucepan with water and carefully add the eggs. Then place the pan over medium-high heat and bring the eggs to a gentle boil.

Boil the eggs for about 10 minutes. Then drain them and let them cool down fully at room temperature. Peel the hard-boiled eggs now, then rinse them again and slice them nicely in half. Carefully remove the cooked egg yolks in the middle.

Then add the diced cooked ham, the cream cheese and 2 egg yolks. Season with pepper and salt.

Blend all this into a smooth and creamy paste. Then add the mustard.

Blend the egg yolk paste well again. Then check the seasoning and add extra pepper, salt or strong mustard to taste if necessary. Fill the hard-boiled egg whites with the ham mousse using teaspoons or transfer the mousse to a piping bag (use a large star nozzle for this one).

Garnish the deviled eggs with a light sprinkle of freshly ground black pepper and some fresh sprigs of chives or cilantro (optional). Serve the deviled eggs at room temperature, not ice cold.