Egg Salada With Endive Leaves Ingredients 6 tbsp mayonnaise 1 tbsp Dijon mustard 8 hard-boiled eggs, peeled and chopped 15g (1/2oz) finely chopped onion 15g (1/2oz) finely chopped celery stalks 15g (1/2oz) chopped fresh parsley Salt and white pepper to taste 24 endive spears, separated Paprika for garnish Steps Mix the mayonnaise and mustard in a medium-size bowl. Add the chopped eggs, onion, celery and parsley. Season with salt and pepper. Cover the egg salad with cling film and refrigerate until ready to serve. Place the egg salad in a serving bowl on a platter surrounded with the endive spears. Dust with paprika for colour.
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