Belgian Endive With Egg Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 12
• 4 large hard-boiled eggs, shelled and finely chopped
• 3 tablespoons mayonnaise
• 2 tablespoons dijon mustard
• 1/2 teaspoon celery salt
• 1 teaspoon minced dried onion
• 6 heads belgian endive
• 4 ounces cooked bay shrimp, rinsed and well drained
• paprika
• fresh edible flower, for garnish (optional)

Recipe

• 1 mix together the chopped eggs, mayo, mustard, celery salt, and minced dried onion.
• 2 you can make the filling 1 day ahead- at this point, you'd need to cover and refrigerate it.
• 3 cut off and discard the root ends of endive, and separate leaves.
• 4 rinse leaves under cool running water, then shake dry.
• 5 on the wide end of each leaf, place a generous teaspoon the egg mixture, and then place 1 shrimp atop each.
• 6 sprinkle each filled leaf with paprika.
• 7 and now for the artistic portion of the program: for serving: on a large platter, arrange the filled leaves in concentric circles, resembling a flower. if you like, you can place colorful edible flowers in the middle and arrange the leaves around them, for a little color and artistry! you can arrange them on the platter 4 hours ahead, then cover and chill until serving.