Horseradish Egg Salad-Stuffed Endive

Horseradish Egg Salad-Stuffed Endive

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From: EatingWell Magazine, November/December 2017

Bitter crunch from the Belgian endive is a foil for the creamy, peppery egg salad and briny caviar topping in this healthy appetizer recipe.

Ingredients 10 servings

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Original recipe yields 10 servings
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Nutrition per serving may change if servings are adjusted.
  • 4 large eggs
  • 2 tablespoons mayonnaise
  • 2-3 teaspoons prepared horseradish, or to taste
  • 2 teaspoons lemon juice
  • ¼ teaspoon salt
  • 1 small stalk celery, minced
  • 2 tablespoons minced shallot
  • 1 tablespoon chopped fresh dill, plus sprigs for garnish
  • 20 Belgian endive leaves (about 3 heads)
  • 2 tablespoons black caviar, preferably U.S. farmed sturgeon (see Tip)
  • Freshly ground pepper to taste

Preparation

  • Prep

  • Ready In

  1. Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, drain and cover the eggs with ice-cold water; let stand until cold. Peel and finely chop.
  2. Whisk mayonnaise, horseradish, lemon juice and salt in a medium bowl. Stir in the chopped eggs, celery, shallot and dill.
  3. Place endive on a serving platter. Fill each leaf with about 1 tablespoon of the egg salad. Garnish with caviar, pepper and more dill, if desired. Serve immediately.
  • To make ahead: Refrigerate egg salad (Steps 1-2) for up to 1 day.
  • Tip: If you want to make sure you're picking caviar that's from a sustainable source, go with farmed sturgeon caviar. Monterey Bay Aquarium's Seafood Watch rates it a "Best Choice." Skip ones from the Caspian or Black Seas—the U.S. has banned imports from there.

Nutrition information

  • Serving size: 2 leaves
  • Per serving: 61 calories; 5 g fat(1 g sat); 1 g fiber; 2 g carbohydrates; 4 g protein; 19 mcg folate; 94 mg cholesterol; 0 g sugars; 0 g added sugars; 179 IU vitamin A; 1 mg vitamin C; 26 mg calcium; 1 mg iron; 158 mg sodium; 83 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: ½ medium fat protein, ½ fat

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