Cut 4 small firm tomatoes (with a slightly larger circumference than peeled hard-boiled eggs) in half. Cut 4 peeled hard-boiled eggs in half widthwise. From each tomato half, scoop out just enough pulp to make room for the egg half. Insert egg halves into tomatoes yolk side up.

Place 4-6 thinly sliced slices boiled ham on top of each other, roll up starting at one of the narrow ends jelly-roll fashion, then slice into thin strips as you would egg noodles. Heap the ham strips on the egg-filled tomatoes.

Place on lettuce-lined platter and drench with sauce made by fork-blending 3/4 cup mayonnaise, 2 Tablespoons prepared brown mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon lemon juice. Garnish generously with chopped chives.