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My review
Stuffed Endive
ELEANOR1052
"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."
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Ingredients
27 m servings 166 calsOriginal recipe yields 6 servings
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- US
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Directions
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- 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; 13.5 g fat; 4 g carbohydrates; 7.5 g protein; 215 mg cholesterol; 485 mg sodium. Full nutrition
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Reviews
Read all reviews 910 Ratings
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Most helpful positive review
1/17/2010
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.
Most helpful critical review
8/28/2011
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 e...
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1/17/2010
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.
1/1/2010
This egg salad was delicious - I added a little more dijon mustard to spice it up a bit. Delicious!
6/5/2009
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 le...
8/28/2011
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 e...
4/14/2014
Different idea for an appetizer, but too salty for me, and endive has a bit of a bitter taste
1/21/2011
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.
12/13/2009
The egg salad was good, but I didn't care for the bitter flavor of the endive with it.