Preparation: 15 minutes 
Cooking: 12 minutes
Servings: 6-8

Ingredients:
1 78 g can of Paris Pâté Maple Ham pâté
12 eggs
1/3 cup (85 ml) mayonnaise
¼ tsp. (1 ml) paprika (plus more for garnish)
¼ cup (65 ml) parsley or other fresh herbs, chopped
Fresh ground pepper

Preparation:
1. Hard-boil the eggs: Place the eggs in a saucepan and fill with enough cool water to cover the eggs by two inches. Place the pan over high heat. Once the water reaches a boil, remove the pan from heat, cover and let stand for 10 minutes.
2. Crack eggshells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise. Remove the yolks and put them in a medium sized bowl. Place the whites on a serving platter.
3. Mash the yolks using a fork. Blend in mayonnaise, paprika and Paris Pâté Maple Ham, mixing till smooth.
4. Transfer the filling to a plastic bag or piping bag. If using a plastic bag, snip one corner off with a pair of scissors. Fill each white with the mixture so that they form little mounds over the top. You could also do this with a small spoon.
5. Sprinkle with fresh pepper and garnish with parsley or other fresh herbs of your choice.