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

Katie Webster
Source: EatingWell Magazine, November/December 2017


Ingredient Checklist


Instructions Checklist
  • 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 Seas--the U.S. has banned imports from there.

Nutrition Facts

61 calories; protein 3.5g 7% DV; carbohydrates 1.5g 1% DV; exchange other carbs; dietary fiber 0.6g 2% DV; sugars 0.3g; fat 4.6g 7% DV; saturated fat 1.1g 5% DV; cholesterol 94.4mg 32% DV; vitamin a iu 179.3IU 4% DV; vitamin c 1.4mg 2% DV; folate 19.2mcg 5% DV; calcium 25.6mg 3% DV; iron 0.8mg 5% DV; magnesium 14.6mg 5% DV; potassium 82.9mg 2% DV; sodium 158.2mg 6% DV.