Belgian Endive with Egg Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 12-14
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix together the chopped eggs, mayo, mustard, celery salt, and minced dried onion.
  • You can make the filling 1 day ahead- at this point, you'd need to cover and refrigerate it.
  • Cut off and discard the root ends of endive, and separate leaves.
  • Rinse leaves under cool running water, then shake dry.
  • On the wide end of each leaf, place a generous teaspoon the egg mixture, and then place 1 shrimp atop each.
  • Sprinkle each filled leaf with paprika.
  • 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.
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