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Farfel and Egg Salad

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Description Edit

Pareve or meat

  • Yield: 2½ cup; 5 appetizer servings; 8 to 10 servings as spread.

Ingredients Edit

Directions Edit

  1. Put farfel in small bowl.
  2. Add stock and stir.
  3. Let stand until completely cooled.
  4. Place eggs in med.
  5. Bowl and mash.
  6. Stir in softened farfel.
  7. Heat oil in nonstick skillet.
  8. Add mushroom, onion and pepper.
  9. Sprinkle with spice mix and saute over med.
  10. Heat until mixture starts to soften (3 minutes).
  11. Stir in half the apple; sauté for 1 minute
  12. Add to the bowl along with remaining apple.
  13. Drizzle honey over salad, then combine with mixture.
  14. Add herbs, salt and pepper an combine.
  15. Serve at room temp.

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