Madame Bégué's Stuffed Eggs

6 hard-boiled eggs

2 tablespoons butter, softened

1 carrot, boiled till tender

salt and pepper

watercress

6 slices cold ham

Peel eggs and cut in half. Remove yolk and mash together with softened butter. Cut carrot into a fine dice. Stir into yolk mixture, season with salt and pepper to taste, and stuff into egg white. Garnish with watercress and serve with cold, sliced ham. Refrigerate uneaten eggs, but when serving them allow to come to room temperature again.