Egg Salad Stuffed BC Belgian Endive May 14, 2010
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 time
- 15 minutes
- cook time
- 12 minutes
- 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.
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