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Softgrey / All my dishes 2 years, 5 months ago
I have a personal aversion to mayo unless it is absolutely necessary. So i came up with an egg salad that doesn't call for it. Make this the night before so the flavours can really meld together.
Serving suggestion-jewish rye bread, thinly sliced ... More
Prep:10m Cook:10m Servings:1
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Softgrey |
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pudgy47 2 years, 5 months ago said:
I like mayo, but this recipe sounds good im going to try it!!! Thanks
borinda 2 years, 5 months ago said:
That's my friend -- arugala makes this perfect. A must do it this week one for me.
softgrey 2 years, 5 months ago said:
Yah-the more arugula the better in my opinion...
the salad tastes pretty tangy on its own...but once you add the bread and cukes...it really has a very mild, light flavour...the arugula helps to keep it interesting...as do the added mustard and pepper...
;-)
zena824 2 years, 5 months ago said:
This is interesting.....
sday5 2 years ago said:
Where do you get arugula. I love arugula but find it only in mixed greens.
softgrey 2 years ago said:
You can buy it in bunches in the summer...
at every grocery around here..
otherwise a farmer's market will probably have some...
at whole foods they now sell plastic containers of ONLY prewashed baby arugula...
sometimes it's sold out...but look for it...
it's the BEST!...
hope that helps...
x-softie
mystic_river1 1 year, 11 months ago said:
Oh yeah, babe...this is a winner. Thanks for recipe
softgrey 1 year, 5 months ago said:
I chopped some celery and added it the last time i made this and it was SO good!...
left off the cucumber...
definitely an improvement in my opinion...