Endives Stuffed with Egg Salad | RICARDO

Ingredients

• 8 eggs
• 4 slices bacon, cut into small pieces
• 1 cup (250 ml) diced white bread
• 1/3 cup (75 ml) mayonnaise
• 1 tablespoon (15 ml) lemon juice
• 1 teaspoon (5 ml) Dijon mustard
• 1 branch celery, finely chopped
• 1/4 cup (60 ml) finely chopped fresh chives
• 24 large endive leaves (about 3 endives, depending on size)
• Salt and pepper