Name: Belgian Endive with Egg Salad
Yield: Serves 12 to 14
Ingredients: 4 hard-boiled eggs, shelled, finely chopped; 3 tablespoons mayonnaise; 2 tablespoons Dijon mustard; 1/2 teaspoon celery salt; 6 heads Belgian endive; 4 ounces cooked bay shrimp, well drained; Paprika

With the endive leaves arranged in concentric circles on the platter, this is an especially attractive addition to the buffet table.

Recipe information

Yield
Serves 12 to 14

Ingredients

4 hard-boiled eggs, shelled, finely chopped

3 tablespoons mayonnaise

2 tablespoons Dijon mustard

1/2 teaspoon celery salt

6 heads Belgian endive

4 ounces cooked bay shrimp, well drained

Paprika

Preparation

Step 1
Mix chopped eggs, mayonnaise, mustard and celery salt in medium bowl. (Can be made 1 day ahead. Cover and refrigerate.)
Step 2
Cut off and discard root ends of endive. Separate leaves. Place 1 generous teaspoon egg mixture at wide end of each leaf. Place 1 shrimp atop each; sprinkle with paprika.
Step 3
On large platter, arrange leaves in concentric circles resembling flower. (Can be made 4 hours ahead. Cover; chill.)

TagsEndive Chicory Leafy Greens Vegetable Shrimp Shellfish Seafood Starter Dinner Dairy Free Gluten Free Easy Bon Appétit

Recipe notes

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