Wash the lettuce in a large bowl or a sink-full of cold water, lifting the leaves out of the water leaving any dirt to settle on the bottom of the bowl or sink.
Shake off any water from the leaves or use a salad spinner, wrap the leaves in paper towels then store in plastic bags in the refrigerator.
Greens can be prepped several days ahead of use.
For the Eggs:
Mix together the mayonnaise and mustard in a small bowl.
Thickly spread the cut-side of the eggs with the mayonnaise and season with pepper to your taste. (Here’s a tip: Put 8 dabs of mayonnaise on a dinner plate. Set the eggs on top of the “dabs” to hold them steady and keep them upright.)
Pile the chopped ham on top of each egg and garnish generously with chives.
Set aside while you make the dressing.
To assemble the salad:
Put the lettuce in a large bowl, add the dressing, and toss together until the leaves are well coated.
Arrange the dressed lettuce on individual plates or a large platter and add the eggs.
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