These egg-salad stuffed endive leaves make a great appetizer instead of salty chips. They look pretty too. If you are taking them to a party, the egg-salad may be made the night before and refrigerated along with washed and dried endive leaves wrapped in paper towels.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.