Egg Mayo and Chicory

Egg Mayo and Chicory


12 people made this

About this recipe: These chicory leaves stuffed with egg mayo make a great nibble or starter. They look pretty too. If you are taking them to a party, the egg-mayo may be made the night before and refrigerated along with washed and dried chicory leaves wrapped in kitchen roll.


Serves: 6 

  • 6 hard boiled eggs, peeled
  • 1 teaspoon Dijon mustard
  • 4 tablespoons mayonnaise
  • 1/2 teaspoon salt
  • 1/2 teaspoon chopped fresh dill (optional)
  • 1 chicory, separated into leaves
  • 10 green olives, chopped

Prep:15min  ›  Cook:12min  ›  Ready in:27min 

  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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