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 i
INGREDIENTS (for 6 servings):
- 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
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.
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.