Trio of Egg Salad Appetizers
This is taking egg salad to a whole new level. And if you have any of the egg mixture left, make an egg salad sandwich the next day. Personally I would wrap it in a whole wheat tortilla!
Combine the eggs, celery, mayonnaise, and Fish & Shellfish Herb Rub in a medium bowl. In a small bowl, mash together the avocado and lemon juice. Stir into the egg mixture and season with salt and pepper. Spoon the egg salad into the tomato halves and endive leaves and onto the cucumber rounds. Place the appetizers creatively on a platter and serve.
Serves 4–6 as appetizers
Used in this recipe: