Cook eggs hard, cool and peel.
Cut small amount off end of egg, then cut in half and remove yolk and place into mixing bowl.
Place egg white on sheet pan.
Put Johnston’s Ham, egg yolk, mayonnaise, Worcestershire sauce, mustard, and parsley into food processor and pulse until smooth.
Salt and pepper to taste.
Using a piping bag with a large star tip, fill with Johnston’s Ham & egg mix, then pipe into hollow egg whites.
Garnish with fresh herbs or colorful vegetable cuttings.
Place on platter and serve chilled.