Belgian Endive With Egg Salad

1. 1

   Mix together the chopped eggs, mayo, mustard, celery salt, and minced dried onion.

2. 2

   You can make the filling 1 day ahead- at this point, you'd need to cover and refrigerate it.

3. 3

   Cut off and discard the root ends of endive, and separate leaves.

4. 4

   Rinse leaves under cool running water, then shake dry.

5. 5

   On the wide end of each leaf, place a generous teaspoon the egg mixture, and then place 1 shrimp atop each.

6. 6

   Sprinkle each filled leaf with paprika.

7. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.