Deviled Eggs with Chili Crisp Ham Jam

Place the eggs in a pot and cover with enough water and bring to a boil. Once it starts boiling, remove from the heat and set aside for 10 minutes. After 10 minutes, remove the eggs and place in an iced water bath to shock. Peel and slice each egg in half once cooled. Remove the yolks and place the yolks into a mixing bowl.

Add the mayonnaise, relish, goat cheese, mustard, shallots, and ½ teaspoon chives to the bowl with the yolks. Whisk to incorporate until smooth. Season with salt and pepper to taste.

Using a spoon or a piping bag, place the yolk mixture into the egg white halves. Top each with the chili crunch ham jam. Sprinkle with the other ½ teaspoon of chives.

Chili Crisp Ham Jam Directions: Add all ingredients to a non-stick sauté pan set over low heat. Cook for 8 minutes, stirring until the ham is coated with the reduced chili crunch. It should be sticky and jam-like in consistency. Remove from the heat and set aside.

Store in an airtight container once cooled and refrigerate until ready to use.