Stuffed Endive - cooking recipe

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

Preparation

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.