√ Stuffed Endive So Tasty

Miarica | Food and Recipe Inspiration

Sunday, October 6, 2019

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Stuffed Endive

"These egg-salad stuffed endive leaves make a notable appetizer in preference to salty chips. They look pretty too. If you are taking them to a party, the egg-salad can be made the night before and refrigerated at the side of washed and dried endive leaves wrapped in paper towels."

Ingredients :

6 hard-cooked eggs, peeled
1 teaspoon Dijon mustard
1/4 cup mayonnaise
half teaspoon salt
1/2 teaspoon chopped fresh dill (non-compulsory)
10 pimento-stuffed green olives, chopped
1 head Belgian endive separated into leaves

Instructions :

Prep : 15M	Cook : 6M	Ready in : 27M

In a medium bowl, mash eggs with a fork. Mix in the mustard, mayonnaise, salt and dill. Set apart.
Select the biggest endive leaves, and fill with egg salad. Place on a platter in a fan form. Sprinkle the olives most of the leaves. Cover, and refrigerate till serving.

Notes :

Place eggs in a saucepan and cowl with bloodless water. Bring water to a boil and right away cast off from heat. Cover and permit eggs stand in hot water for 10 to 12 mins. Remove from hot water, cool, and peel.

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