Stuffed Endive

Rating: 4 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

By ELEANOR1052

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Recipe Summary test

prep:
15 mins
cook:
12 mins
total:
27 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

Hard-cooked eggs

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.

Nutrition Facts

Per Serving:
166 calories; protein 7.5g; carbohydrates 4g; fat 13.5g; cholesterol 215.5mg; sodium 485.3mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Nicole
Rating: 4 stars
01/20/2010
Taste as you salt it was too salty for me. Great presentation. if you're not a green olive fan try capers but remember they are salty too. Read More
Helpful
(10)

Most helpful critical review

Carol
Rating: 3 stars
09/01/2011
I like the presentation idea but there are not many leaves on baby endive and it makes this a little costly. The taste was okay but the endive was a little prickly/bitter. I used my regular egg salad recipe. Read More
Helpful
(2)
10 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Nicole
Rating: 4 stars
01/20/2010
Taste as you salt it was too salty for me. Great presentation. if you're not a green olive fan try capers but remember they are salty too. Read More
Helpful
(10)
fakeymcfake
Rating: 5 stars
08/12/2009
Great idea I adjusted recipe to make 2 servings and used low fat miracle whip instead of mayo. Put everything except the olives and dill in a small blender and scooped it out on the endive leaves then sprinkled with olives and dill. Served with whole wheat toast made an ideal low fat high fiber and protein lunch for 2. Thanks Read More
Helpful
(3)
bfeinteriors@verizon.net
Rating: 4 stars
01/02/2010
This egg salad was delicious - I added a little more dijon mustard to spice it up a bit. Delicious! Read More
Helpful
(3)
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Carol
Rating: 3 stars
09/01/2011
I like the presentation idea but there are not many leaves on baby endive and it makes this a little costly. The taste was okay but the endive was a little prickly/bitter. I used my regular egg salad recipe. Read More
Helpful
(2)
Judy
Rating: 3 stars
04/14/2014
Different idea for an appetizer but too salty for me and endive has a bit of a bitter taste Read More
Helpful
(1)
MemeBren
Rating: 5 stars
04/06/2009
These are delicious! They are easy and they look great. Read More
Helpful
(1)
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NeverMeasureChef
Rating: 3 stars
12/14/2009
The egg salad was good but I didn't care for the bitter flavor of the endive with it. Read More
Helpful
(1)
gigerbopper
Rating: 4 stars
01/24/2011
Solid idea. My husband throw random ingredients at me to see how I handle them and this week it was a baby endive. Made a pretty lunch! We adjusted the egg salad recipe to taste. Read More
Helpful
(1)
starzion
Rating: 4 stars
01/18/2011
loved it! Read More
Helpful
(1)
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