Hard boil eggs. Quench, peel and let them cool down. Halve eggs. Carefully remove the egg yolks, put them into a bowl and mash them with a fork. Stir in mustard and mayonnaise. Season to taste with salt, pepper and Worcester sauce.
Spread the egg yolk cream with a teaspoon into the hollows of the egg halves.
Halve the slices of salmon ham. Wash the cress and cut from the bed. Garnish egg halves alternately with cress, ham and trout caviar and serve together.