French Style Stuffed Eggs

Directions

Place eggs in a large saucepan.

Cover with water to 1 inch above eggs; bring just to a boil.

Remove from heat; cover and let stand 12 minutes.

Drain and rinse with cold running water until cool.

Peel eggs; slice in half lengthwise.

Remove yolks; discard 4 yolks.

Place remaining 4 yolks in a medium bowl.

Add ham and next 7 ingredients (through pepper); stir until combined.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup.

Spoon about 1 teaspoon yolk mixture into each egg white half.

Top each half with 1 tablespoon breadcrumbs.

Coat breadcrumbs with cooking spray.

Preheat broiler.

Place eggs on a baking sheet; broil 1 minute or until breadcrumbs are toasted.

Garnish with thyme leaves, if desired.