Instructions

1. Place the eggs in a saucepan of cold water and bring to the boil.
2. Once the water reaches a boil, turn off the heat, cover the pan and let the eggs sit for 7 minutes.
3. Drain and rinse the eggs under cold water, then leave them to cool in cold water for about 10 minutes before peeling.
4. Cut the eggs in half lengthwise and carefully scoop out the yolks into a bowl.
5. Add the Dijon mustard and Greek yogurt, mixing until smooth and creamy. Stir in the chopped parsley and season with black pepper.
6. Trim any excess fat from the cured ham, then finely dice it into small pieces. Fold it into the egg yolk mixture.
7. Spoon or pipe the filling back into the egg white halves.
8. Arrange some salad or rocket leaves on a serving platter and place the filled eggs on top.
9. Serve immediately or chill until ready to serve.