Ham Salad in Endive Cups

I saw Ree Drummond (The Pioneer Woman) demonstrate this on her show last week, and I made it yesterday. Will serve it later in the endive cups, but I chose last night to make it into a melt on a toasted sourdough English muffin half toped with smoky provolone, and it was YUMOLA!!!!
(makes 20 endive cups)

1/2 cup mayonnaise
1 t. Dijon mustard
2 dashes hot sauce (I used Tabasco*)
1 T. chopped fresh dill, plus fronds for garnish
1/4 t. freshly ground white* pepper
8 oz. deli ham, finely chopped (I used black forest ham*)
1 hard-boiled egg, peeled and finely chopped
1 stalk celery, finely chopped
1 T. dill pickle relish
20 endive leaves, for serving
2 slices sharp cheddar, cut into small triangles
Sliced green olives with pimentos, for serving

Combine the mayo., mustard, hot sauce, dill, and pepper in a small bowl, and mix until well blended. In a med. bowl, mix together the ham, egg, celery, and relish. Pour the dressing over and mix to combine. Chill*. To serve: place a spoonful of the ham salad on the wide end of an endive leaf. Garnish with a triangle of cheese, a dill frond, and a few sliced green olives.

"Our worth is measured by what God paid to rescue us."

Have FUN today!!!

Love,

Machete Milletti