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

Katie Webster
Advertisement

Ingredients

Directions

  • 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.

    Advertisement
  • 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.

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

61 calories; 4.6 g total fat; 94 mg cholesterol; 158 mg sodium. 1.5 g carbohydrates; 3.5 g protein; Full Nutrition