Stuffed Endive recipe

All Recipes Appetizers and Snacks Tapas

Ingredients

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

Nutrition Info

165.6 calories
carbohydrate: 4 g
cholesterol: 215.5 mg
fat: 13.5 g
fiber: 2.7 g
protein: 7.5 g
saturatedFat: 2.9 g
servingSize: -
sodium: 485.3 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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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