| Prep time: | 15 Min |
| Cook time: | 12 Min |
| Ready in: | 27 Min |
| SERVINGS: |
| Original yield: 6 servings |
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.
