Stuffed Endive


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.

Prep Time:
15 mins
Cook Time:
12 mins
Total Time:
27 mins
6 servings


  • 6 hard-cooked eggs, peeled

  • 1 teaspoon Dijon mustard

  • ¼ cup mayonnaise

  • ½ teaspoon salt

  • ½ teaspoon chopped fresh dill (Optional)

  • 10 pimento-stuffed green olives, chopped

  • 1 head Belgian endive separated into leaves


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

  2. 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
14g Fat
4g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 166
% Daily Value *
Total Fat 14g 17%
Saturated Fat 3g 15%
Cholesterol 216mg 72%
Sodium 485mg 21%
Total Carbohydrate 4g 1%
Dietary Fiber 3g 10%
Total Sugars 1g
Protein 8g
Vitamin C 6mg 32%
Calcium 74mg 6%
Iron 1mg 8%
Potassium 338mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.