BELGIAN ENDIVE WITH EGG SALAD

4 hard cooked eggs, shelled, finely chopped
3 tbsp. mayo
2 tbsps. Dijon mustard
l/2 tsp. salt (CELERY)
6 heads belgian endive
4 ozs. cooked bay shrimp. well drained
Paprika
Mix chopped eggs, mayo, mustard and celery salt in med. bowl. (Can be made l day ahead. Cover and refrigerate) Cut off and discard root ends of endive. Separate leaves. Place l generous tsp. egg mix at side end of each leaf. Place l shrimp atop each; sprinkle with paprika. On large platter arrange leaves in concentric circles resembling flower. (Can be made 4 hrs. ahead. Cover, chill)
Serves l2 to l4 Bon Appetit Dec. l998