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Stuffed Endive Recipe

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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook12 m
  • Ready In27 m
  • 1In a medium bowl, mash eggs with a fork. Mix in the mustard, mayonnaise, salt and dill. Set aside.
  • 2Select 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.
Ingredients
  • 6 servings
  • 166 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    166
    8%
  • Fat:
    13.5
    21%
  • Carbs:
    4
    1%
  • Protein:
    7.5
    15%
  • Cholesterol:
    215
    72%

Based on a 2,000 calorie diet

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