Recipe Ratings & Reviews
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I prefer it without the relish, but try it with a touch of paprika or garlic salt as well.
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?"