Stuff the halved hard-cooked eggs length-wise; mash yolks, add butter, Worcestershire sauce, mustard,parsley, onion, and ham.
Béchamel Sauce: Blend 3 tbsp melted butter or margarine with ¼ cup enriched flour; gradually add 1 cup hot meat stock of 1 bouillon cube dissolved in 1 cup boiling water. Season with salt, pepper, paprika; add ¾ cup light cream. Cook over low heat, stirring constantly, till thick and smooth.
Presentation is everything! Arrange in greased chafing dish or baking dish. Pour Béchamel Sauce over eggs. Generously sprinkle the grated cheese; cover and heat for 25minutes or can in slow over (325 F) 20 minutes.
We have more great recipes just like this, in our book Beyond Green Gables by Kevin Sullivan.