Endive with Egg Salad and Caviar Appetizers
6 tbsp. mayonnaise
1 tbsp. Dijon Mustard
8 hard-boiled eggs, peeled, chopped
1/4 cup finely chopped onion
1/4 cup finely chopped celery 		1/4 cup chopped fresh basil
1 ounce caviar
24 to 32 Belgian endive spears
BON APPE«TIT AUG/97

Mix mayonnaise and mustard in a bowl. Mix in eggs, onion, celery and basil. Season with salt and pepper. Cover; chill until ready to serve or up to 6 hours ahead.

Place egg salad on a platter. Garnish with caviar. Surround with endive spears. Serve.

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