Horseradish Egg Salad-Stuffed Endive
Bitter crunch from the Belgian endive is a foil for the creamy, peppery egg salad and briny caviar topping in this healthy appetizer recipe.
Source: EatingWell Magazine, November/December 2017
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
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 Facts
Serving Size: 2 leaves
Per Serving:
61 calories; protein 3.5g; carbohydrates 1.5g; dietary fiber 0.6g; sugars 0.3g; fat 4.6g; saturated fat 1.1g; cholesterol 94.4mg; vitamin a iu 179.3IU; vitamin c 1.4mg; folate 19.2mcg; calcium 25.6mg; iron 0.8mg; magnesium 14.6mg; potassium 82.9mg; sodium 158.2mg.
Exchanges:
1/2 medium fat protein, 1/2 fat