Deviled Eggs With Country Ham

Directions

1. 1
   In a large saucepan, cover the eggs with cold water and bring to a boil over high heat.
2. 2
   Remove from the heat and let the eggs stand in the hot water for 10 minutes.
3. 3
   Transfer the eggs to an ice water bath until chilled, about 5 minutes.
4. 4
   In a medium bowl, mix the mayonnaise, cornichons, goat cheese, mustard, shallot and 1 teaspoon of the chives.
5. 5
   Peel the eggs and halve them lengthwise.
6. 6
   Add the yolks to the bowl, mix until smooth and season with salt and pepper.
7. 7
   Set the egg whites on a serving platter.
8. 8
   Scrape the egg yolk mixture into a pastry bag fitted with a large round tip and pipe the filling into the whites; alternatively, spoon in the filling with a teaspoon.
9. 9
   Top each egg with a piece of country ham, sprinkle with the remaining 1 teaspoon of chives and serve.