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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.”
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
1Place 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.
2Whisk mayonnaise, horseradish, lemon juice and salt in a medium bowl. Stir in the chopped eggs, celery, shallot and dill.
3Place 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.