Recipe by ELEANOR1052
"These egg-salad stuffed endive leaves make a great appetizer instead of salty chips. They look pretty too. If you are taking them to a party, the egg-salad may be made the night before and refrigerated along with washed and dried endive leaves wrapped in paper towels."
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hard-cooked eggs, peeled
chopped fresh dill
pimento-stuffed green olives, chopped
Belgian endive separated into leaves
Taste as you salt, it was too salty for me. Great presentation. if you're not a green olive fan try capers but remember they are salty too.
I like the presentation idea, but there are not many leaves on baby endive and it makes this a little costly. The taste was okay, but the endive was a little prickly/bitter. I used my regular egg salad recipe.
This egg salad was delicious - I added a little more dijon mustard to spice it up a bit. Delicious!
Great idea, I adjusted recipe to make 2 servings, and used low fat miracle whip instead of mayo. Put everything except the olives and dill in a small blender, and scooped it out on the endive leaves then sprinkled with olives and dill. Served with whole wheat toast, made an ideal low fat, high fiber and protein lunch for 2. Thanks ^^
Different idea for an appetizer, but too salty for me, and endive has a bit of a bitter taste
Solid idea. My husband throw random ingredients at me to see how I handle them and this week it was a baby endive. Made a pretty lunch! We adjusted the egg salad recipe to taste.
The egg salad was good, but I didn't care for the bitter flavor of the endive with it.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 121
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