Egg Salad with Endive


Egg salad is a staple in my home fridge.  It is one of my children’s favorite ways to eat their eggs.  It is handy for a fast and filling breakfast or lunch and in this case an elegant appetizer for your next brunch.

Egg Salad with Endive
Recipe Type: Appetizer/Brunch
Cuisine: Appetizer
Serves: 20
  • 12 large hard boiled eggs, peeled and diced*
  • 1/3 cup diced dill pickle
  • 1/3 cup organic mayonnaise
  • 1/4 cup yellow mustard
  • 3/4 tsp. sea salt
  • 1/2 tsp. dry dill
  • 1/2 tsp. ground black pepper
  • 2-3 heads baby Belgium endive
  • Shredded radicchio or fresh dill for garnish
  1. In a large bowl combine the eggs, pickles, mayonnaise, mustard, salt, dill and pepper. Stir until well combined and store in the fridge until ready to serve.
  2. Carefully separate the endive leaves, wash and dry them.
  3. Arrange the leaves on you serving platter. Place 1-2 tablespoons of the prepared salad on each leaf.
  4. Garnish with shredded radicchio and or fresh dill and serve.
For a tip on how to boil eggs see How to Hard Boil Eggs.

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