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Epicurious

Belgian Endive with Egg Salad

3.8

(7)

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

  1. 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.

  2. Step 3

    On large platter, arrange leaves in concentric circles resembling flower. (Can be made 4 hours ahead. Cover; chill.)

TagsEndiveChicoryLeafy GreensVegetableShrimpShellfishSeafoodStarterDinnerDairy FreeGluten FreeEasyBon Appétit
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