Mushroom and Egg Salad Recipe

User Reviews

5.0

51 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    25 mins

  • Servings

    6 as an appetizer

  • Course

    Salad

  • Cuisine

    Russian, Ukrainian

Mushroom and Egg Salad Recipe

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

Servings
  • 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
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Instructions

  1. 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.
  2. 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.
  3. 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.
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Overall Rating

5.0

51 reviews
Excellent

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