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