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
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.
Whisk mayonnaise, horseradish, lemon juice and salt in a medium bowl. Stir in the chopped eggs, celery, shallot and dill.
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 Seasthe U.S. has banned imports from there.
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