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