{"id":11320,"date":"2010-03-10T00:08:12","date_gmt":"2010-03-10T05:08:12","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=11320"},"modified":"2010-03-10T00:08:12","modified_gmt":"2010-03-10T05:08:12","slug":"radish-and-egg-salad-with-yuzu-mustard%e3%83%a9%e3%83%87%e3%82%a4%e3%83%83%e3%82%b7%e3%83%a5%e5%85%a5%e3%82%8a%e3%82%a8%e3%83%83%e3%82%b0%e3%82%b5%e3%83%a9%e3%83%80","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=11320&lang=en","title":{"rendered":"Radish and Egg Salad with Yuzu Mustard
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Radish and Egg Salad with Yuzu Mustard<\/strong>
\nBreakfast February 28, 2010<\/em><\/p>\n

Diced radish and yuzu mustard were added to my usual egg salad. The radish gives a nice texture, freshness, and beautiful color!<\/p>\n

Radish and Egg Salad with Yuzu Mustard: diced radish, roughly chopped hard boiled eggs, green onion
\nmayonnaise, horseradish, yuzu mustard, salt, pepper<\/p>\n

Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n

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Radish and Egg Salad with Yuzu Mustard Breakfast February 28, 2010 Diced radish and yuzu mustard were added to my usual egg salad. The radish gives a nice texture, freshness, and beautiful color! Radish and Egg Salad with Yuzu Mustard: diced radish, roughly chopped hard boiled eggs, green onion mayonnaise, horseradish, yuzu mustard, salt, pepper […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-11320","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11320","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11320"}],"version-history":[{"count":26,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11320\/revisions"}],"predecessor-version":[{"id":11541,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11320\/revisions\/11541"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11320"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11320"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11320"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}