Place the eggs in a saucepan. Cover with water, add the vinegar and bring to a roiling boil.

Turn off the heat and let the eggs sit for 10 minutes in the hot water.

Drain and peel.

Place in a bowl and refrigerate for at least 1 hour.

Remove from the refrigerator and cut each egg into thirds.

Place the bottom (wider) slice on a skewer, yolk side up. Slather mustard on top.

Fold up a strip of Black Forest ham and push it on top of the bottom egg slice.

Pierce the middle section, pushing it on top of the hand.

Spread mustard on top of the middle section, then a piece of lettuce and a folded strip of gouda cheese.

Top with the remaining third of the egg.

Lay the finished skewers out on a serving plate.

Sprinkle with salt and freshly ground black pepper and serve.