Egg Salada With Endive Leaves



6 tbsp mayonnaise
1 tbsp Dijon mustard
8 hard-boiled eggs, peeled and chopped
15g (1/2oz) finely chopped onion
15g (1/2oz) finely chopped celery stalks
15g (1/2oz) chopped fresh parsley
Salt and white pepper to taste
24 endive spears, separated
Paprika for garnish


Mix the mayonnaise and mustard in a medium-size bowl.  Add the chopped eggs, onion, celery and parsley.  Season with salt and pepper.  Cover the egg salad with cling film and refrigerate until ready to serve.  Place the egg salad in a serving bowl on a platter surrounded with the endive spears.  Dust with paprika for colour.

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