STUFFED ENDIVE
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.
Provided by ELEANOR1052
Categories Appetizers and Snacks Tapas
Time 27m
Yield 6
Number Of Ingredients 7
Steps:
- 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 shape. Sprinkle the olives among the leaves. Cover, and refrigerate until serving.
Nutrition Facts : Calories 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, Sodium 485.3 mg, Sugar 0.9 g
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Irene Nena
[email protected]Yum!
souheil Osman
[email protected]This was a great way to use up some leftover endives. The filling was easy to make and the endives were cooked perfectly. I will definitely be making this again.
lisa murrin
[email protected]I loved this recipe! The endives were so crispy and the filling was so flavorful. I will definitely be making this again.
Bhimen Lamgade
[email protected]This was a great recipe! I made it for a party and it was a hit. The endives were the perfect size for a single serving, and the filling was delicious. I will definitely be making this again.