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
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; 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.
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