Belgian Endive with Egg Salad

I was so very lucky in that I was able to go to Italy, and I went to wonderful dinners where various stuffed endives were served. Egg salad was a nice, rich, savory favorite every time. :)

• Ready In: 20 mins
• Serves: 12-14

Ingredients

• 4  large hard-boiled eggs, shelled and finely chopped
• 3  tablespoons mayonnaise
• 2  tablespoons Dijon mustard
• 1⁄2 teaspoon  celery salt
• 1  teaspoon  minced  dried onion
• 6  heads Belgian endive
• 4  ounces  cooked bay shrimp, rinsed and well drained
•  paprika
•  fresh edible flower, for garnish (optional)

Directions

1. Mix together the chopped eggs, mayo, mustard, celery salt, and minced dried onion.
2. You can make the filling 1 day ahead- at this point, you'd need to cover and refrigerate it.
3. Cut off and discard the root ends of endive, and separate leaves.
4. Rinse leaves under cool running water, then shake dry.
5. On the wide end of each leaf, place a generous teaspoon the egg mixture, and then place 1 shrimp atop each.
6. Sprinkle each filled leaf with paprika.
7. And now for the artistic portion of the program: for serving: on a large platter, arrange the filled leaves in concentric circles, resembling a flower. If you like, you can place colorful edible flowers in the middle and arrange the leaves around them, for a little color and artistry! You can arrange them on the platter 4 hours ahead, then cover and chill until serving.