- 4 Fresh eggs
- 2 Heads of Belgian endive
- A few leaves of basil
- Salt and pepper
Recommended wine: Drusian Rose Mari Spumante Extra Dry
Place the eggs in a pot and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 9-10 minutes. Remove from hot water, cool, and peel. In the meanwhile, select the largest endive leaves. Wash and dry both, the endive and basil leaves. In a medium bowl, mash the eggs with a fork, mix in with some mayo, salt and pepper. Place the endive leaves on a plate and fill them with the egg’s salad. Sprinkle with the basil leaves cut into small pieces.