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.
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
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Method Prep:15min › Cook:12min › Ready in:27min
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 the egg mayo mixture. Place on a platter in a fan shape. Sprinkle the olives among the leaves. Cover, and refrigerate until serving.