Farfel and Egg Salad

Description
Pareve or meat
 * Yield: 2½ cup; 5 appetizer servings; 8 to 10 servings as spread.

Ingredients

 * ¾ cup matzo farfel
 * ¾ cup hot chicken stock
 * 4 each large hard-cooked eggs
 * 2 tbsp seasoned olive oil
 * ¼ lbs fresh white mushrooms, mince
 * ½ cup each minced onion and bell pepper
 * 2 tsp spice mix
 * 1 each medium Golden Delicious apple, peeled, cored, minced
 * 1 tsp honey
 * 2 tbsp coriander or dill or little of each
 * ¼ tsp salt
 * freshly ground black pepper

Directions

 * 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.