Stuffed Endive Recipe
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Stuffed Endive

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."

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 113 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
15 Min
Cook Time:
12 Min
Ready In:
27 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

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

Directions

  1. In a medium bowl, mash eggs with a fork. Mix in the mustard, mayonnaise, salt and dill. Set aside.
  2. 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.

Footnotes

  • 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 166 | Total Fat: 13.6g | Cholesterol: 217mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 12, 2009 by fakeymcfake 
Great idea, I adjusted recipe to make 2 servings, and used low fat miracle whip instead of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2009 by Brenda 
These are delicious! They are easy and they look great. MORE

 
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