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. - ELEANOR1052
6 hard-cooked eggs, peeled
1 teaspoon Dijon mustard
1/4 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon chopped fresh dill (optional)
10 pimento-stuffed green olives, chopped
1 head Belgian endive separated into leaves
In a medium bowl, mash eggs with a fork. Mix in the mustard, mayonnaise,
salt and dill. Set aside.
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.