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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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