Ingredients Jump to Instructions ↓

  1. 6 hard boiled eggs, peeled

  2. 1 teaspoon Dijon mustard

  3. 4 tablespoons mayonnaise

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon chopped fresh dill

  6. 1 chicory, separated into leaves

  7. 10 green olives, chopped

Instructions Jump to Ingredients ↑

  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 the egg mayo mixture. Place on a platter in a fan shape. Sprinkle the olives among the leaves. Cover, and refrigerate until serving.


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