Ham Salad in Endive Cups

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1/2 cup mayonnaise

1 teaspoon Dijon mustard 

2 dashes hot sauce 

1 tablespoon chopped fresh dill, plus fronds for garnish 

1/4 teaspoon pepper 

8 ounces deli ham, finely chopped 

1 hard-boiled egg, peeled and finely chopped 

1 stalk celery, finely chopped 

1 tablespoon dill pickle relish 

20 endive leaves, for serving 

2 slices Cheddar, cut into small triangles