Belgian Endive with Egg Salad

• 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

1. Mix chopped eggs, mayonnaise, mustard and celery salt in medium bowl.
2. (Can be made 1 day ahead.
3. Cover and refrigerate.)
4. Cut off and discard root ends of endive.
5. Separate leaves.
6. Place 1 generous teaspoon egg mixture at wide end of each leaf.
7. Place 1 shrimp atop each; sprinkle with paprika.
8. On large platter, arrange leaves in concentric circles resembling flower.
9. (Can be made 4 hours ahead.
10. Cover; chill.)

eggs, mayonnaise, mustard, celery salt, endive, shrimp, paprika

Taken from www.epicurious.com/recipes/food/views/belgian-endive-with-egg-salad-5770 (may not work)