Compliment the Belgian Endive
Egg Salad Stuffed BC Belgian Endive May 14, 2010
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Ingredients

1.       6 hard-cooked eggs, peeled

2.       1 teaspoon Dijon mustard

3.       1/4 cup mayonnaise

4.       1/2 teaspoon salt

5.       1/2 teaspoon chopped fresh dill (optional)

6.       10 pimento-stuffed green olives, chopped

7.       1 head Belgian endive separated into leaves

  • prep
  • Prep time
  • 15 minutes
  • cook time
  • cook time
  • 12 minutes
  • serves
  • Serves
  • 6

Preparation

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.

ready to serve

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