Stuffed Endive Best Family Recipes

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Stuffed Endive

"These egg-salad crammed endive leaves make a extraordinary appetizer rather than salty chips. They appearance pretty too. If you take them to a celebration, the egg-salad can be made the night time before and refrigerated in conjunction with washed and dried endive leaves wrapped in paper towels."

Ingredients :

6 hard-cooked eggs, peeled
1 teaspoon Dijon mustard
1/four cup mayonnaise
half of teaspoon salt
1/2 teaspoon chopped sparkling dill (optional)
10 pimento-stuffed inexperienced 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 aside.
Select the largest endive leaves, and fill with egg salad. Place on a platter in a fan form. Sprinkle the olives many of the leaves. Cover, and refrigerate till serving.

Notes :

Place eggs in a saucepan and cover with bloodless water. Bring water to a boil and without delay get rid of from heat. Cover and let eggs stand in warm water for 10 to twelve minutes. Remove from hot water, cool, and peel.

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