from New Hampshire
on 3/2/2003 10:10:00 AM
This is (nearly) the same recipe I've been using for years! I'm vegan, so I've adapted it and use soy mayo ("Nayonnaise" and I add finely diced carrots for a bit of a crunch!). I gave a spoonful of it to my dad (NOT a soy fan) and he wanted to know "how much tofu I added to the eggs?"