Endive Boats with Egg Salad and Shrimp

Name: Endive Boats with Egg Salad and Shrimp
Yield: 12
Ingredients: '6 hard-boiled, diced eggs'; '5 tablespoons of light mayonnaise'; '4 tablespoons of Dijon mustard'; 'Salt to taste'; '4 tablespoons of lemon juice'; '700g of cooked, shelled, and deveined medium shrimp'; '3 endive heads'; 'Sweet or hot paprika to taste'; 'Chives for garnish'

1
'6 hard-boiled, diced eggs'
2
'5 tablespoons of light mayonnaise'
3
'4 tablespoons of Dijon mustard'
4
'Salt to taste'
5
'4 tablespoons of lemon juice'
6
'700g of cooked, shelled, and deveined medium shrimp'
7
'3 endive heads'
8
'Sweet or hot paprika to taste'
9
'Chives for garnish'

Ingredients

1
'6 hard-boiled, diced eggs'
2
'5 tablespoons of light mayonnaise'
3
'4 tablespoons of Dijon mustard'
4
'Salt to taste'
5
'4 tablespoons of lemon juice'
6
'700g of cooked, shelled, and deveined medium shrimp'
7
'3 endive heads'
8
'Sweet or hot paprika to taste'
9
'Chives for garnish'

Directions

1
'Combine the egg, mayonnaise, mustard, salt, and lemon juice (you can prepare this mixture the night before and store it in an airtight container)'
2
'Chop the cooked shrimp (reserve 12-14 whole shrimp for garnishing) and add it to the egg mixture'
3
'Cut off the core of each endive head and separate the leaves'
4
'Place a spoonful of the egg mixture on each leaf, leaving a small border around the edges'
5
'Garnish with the reserved whole shrimp and sprinkle with paprika'
6
'Arrange the stuffed endives in a large platter and garnish the center with chives'