Stuffed Endive

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.

• Preparation Time: 15 mins
• Cooking Time: 12 mins
• Total Time: 27 mins
• Calories: 166 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• 6 hard-cooked eggs, peeled
• ½ teaspoon chopped fresh dill (Optional)
• 10 pimento-stuffed green olives, chopped
• 1 head Belgian endive separated into leaves

Recipe Instructions

Step 1

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

Step 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.