With the endive leaves arranged in concentric circles on the platter, this is an especially attractive addition to the buffet table.
Recipe information
Yield
Serves 12 to 14
Ingredients
4 hard-boiled eggs, shelled, finely chopped
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon celery salt
6 heads Belgian endive
4 ounces cooked bay shrimp, well drained
Paprika
Preparation
Step 1
Mix chopped eggs, mayonnaise, mustard and celery salt in medium bowl. (Can be made 1 day ahead. Cover and refrigerate.)
Step 2
Cut off and discard root ends of endive. Separate leaves. Place 1 generous teaspoon egg mixture at wide end of each leaf. Place 1 shrimp atop each; sprinkle with paprika.
Step 3
On large platter, arrange leaves in concentric circles resembling flower. (Can be made 4 hours ahead. Cover; chill.)
