Stuffed Endive

7 ingredients
2 steps

Ingredients

  • 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

Directions

  1. 1
    In a medium bowl, mash eggs with a fork. Mix in the mustard, mayonnaise, salt and dill. Set aside.
  2. 2
    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.

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