
Mushroom and Egg Salad Recipe
User Reviews
5.0
51 reviews
Excellent

Mushroom and Egg Salad Recipe
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The addition of mushrooms and a flavorful dressing takes this egg salad over the top. It's a great lunch option since it doesn't require re-heating. We enjoyed this served as open-faced sandwiches with a pickle on the side.
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Ingredients
- Olive oil to sauté
- 1 lb fresh white mushrooms diced
- 1 medium onion finely diced
- 1 garlic clove minced
- 4 large hard boiled eggs diced (click here for quick tutorial)
- 1/4 cup fresh dill finely chopped
- 1/2 cup mayonnaise
- 1 Tbsp Dijon mustard
- 2 tsp lemon juice
- salt & pepper to taste
Instructions
- Heat a large skillet over medium/high heat. Add 2-3 Tbsp olive oil then mushrooms and sauté about 12-15 min, or until golden brown and no liquid remains. Transfer mushrooms to a mixing bowl.
- While mushrooms are cooking, heat a second non-stick pan over medium heat with 2 Tbsp olive oil and sauté diced onions 10-13 min or until golden, then press in garlic clove and sauté another 1-2 min until fragrant. Add onions to the mixing bowl, then add diced eggs and chopped dill.
- For the dressing, stir together: 1/2 cup real mayo, 1 Tbsp dijon and 2 tsp lemon juice. Stir dressing into your salad until evenly coated. Season lightly with salt and pepper to taste and serve salad at room temp or chilled.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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