Stuffed Endive

SUBMITTED BY: ELEANOR1052 PHOTO BY: Brenda

"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."

PREP TIME	15 Min
COOK TIME	12 Min
READY IN	27 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

6 hard-cooked eggs, peeled
1 teaspoon Dijon mustard
1/4 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon chopped fresh dill (optional)
10 pimento-stuffed green olives, chopped
1 head Belgian endive separated into leaves

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DIRECTIONS

In a medium bowl, mash eggs with a fork. Mix in the mustard, mayonnaise, salt and dill. Set aside.
Select the largest endive leaves, and fill with egg salad. Place on a platter in a fan shape. Sprinkle the olives among the leaves. Cover, and refrigerate until serving.

Hard-cooked eggs

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.