Stuffed Endive

Ingredients

• 6 hard-cooked eggs, peeled
• 1 teaspoon Dijon mustard
• 1/4 cup mayonnaise
• 1/2 teaspoon salt
• 1/2 teaspoon chopped fresh dill (optional)
• 10 pimento-stuffed green olives, chopped
• 1 head Belgian endive separated into leaves

Directions

In a medium bowl, mash eggs with a fork. Mix in the mustard, mayonnaise, salt and dill. Set aside.

Select the largest endive leaves, and fill with egg salad. Place on a platter in a fan shape. Sprinkle the olives among the leaves. Cover, and refrigerate until serving.