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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