I’m used to egg salad on crustless white bread for tea sandwiches. I found that by adding a strong ingredient to the eggs, like curry powder, the bitterness of an endive works best against the spiciness of the salad.
6 hard boiled eggs
1 stalk celery, finely chopped
1/2 cup Italian parsley, finely chopped
1/2 small onion, finely chopped
1/2 cup real mayonnaise
1 tablespoon dijon mustard
2 teaspoons curry powder (optional)
Salt and pepper, to taste
4 Belgian endives, to serve
In a large bowl mash eggs with a fork. Stir in celery, parsley and onion. In a separate bowl, mix together mayonnaise, mustard, curry powder, salt and pepper to make dressing. Add dressing to egg mixture and mix well to coat salad.
Gently pull off the leaves from the endive. Wash in cold water and pat dry. To serve, place one heaping teaspoon of egg salad on each endive leaf.
Note: I’m partial to South Asian foods. If you don’t like the taste of curry, substitute curry powder with 1 teaspoon of garlic powder and 1/2 teaspoon red pepper to give it a different kind of kick.
Copyright SGR 2004