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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!

Ingredients:

4 large hard-boiled eggs, finely chopped
2 tablespoons finely diced celery
1/4 cup mayonnaise
2 teaspoons Fish & Shellfish Herb Rub
1/2 avocado, chopped
Juice of 1/2 lemon
1 head Belgian endive, rinsed and leaves pulled apart
1 English cucumber, peeled and sliced into thin rounds
4 small tomatoes (about 1 1/2 inch diameter), halved and seeded
Salt (preferably kosher or sea salt) and freshly ground pepper

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:

Herbed Fish and Shellfish Rub