Egg Mayo and Chicory

    27 min

    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.

    16 people made this

    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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    Reviews in English (9)


    Taste as you salt, it was too salty for me. Great presentation. if you're not a green olive fan try capers but remember they are salty too.  -  17 Jan 2010  (Review from Allrecipes US | Canada)


    This egg salad was delicious - I added a little more dijon mustard to spice it up a bit. Delicious!  -  01 Jan 2010  (Review from Allrecipes US | Canada)


    Great idea, I adjusted recipe to make 2 servings, and used low fat miracle whip instead of mayo. Put everything except the olives and dill in a small blender, and scooped it out on the endive leaves then sprinkled with olives and dill. Served with whole wheat toast, made an ideal low fat, high fiber and protein lunch for 2. Thanks ^^  -  05 Jun 2009  (Review from Allrecipes US | Canada)