Stuffed Endive
7 ingredients
15 min + 12 min
6 servings
openrecipes
"These egg-salad stuffed endive leaves make a great appetizer instead of salty chips. They look pretty too. If you are taking them to a party, the egg-salad may be made the night before and refrigerated along with washed and dried endive leaves wrapped in paper towels."
Estimated Nutrition (whole recipe, rough)
89
Calories
7g
Protein
6g
Fat
2g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Olive | 1 large (4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Endive | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 hard-cooked eggs, peeled
- 1 teaspoon Dijon mustard
- 1/4 cup mayonnaise
- 1/2 teaspoon salt
- 1/2 teaspoon chopped fresh dill (optional)
- 10 pimento-stuffed green olives, chopped
- 1 head Belgian endive separated into leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes