Mushroom and Egg Salad Recipe

Name: Mushroom and Egg Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 as an appetizer
Ingredients: Olive oil to sauté; 1 lb fresh white mushrooms; 1 medium onion; 1 garlic clove; 4 large hard boiled eggs; 1/4 cup fresh dill; 1/2 cup mayonnaise; 1 Tbsp Dijon mustard; 2 tsp lemon juice; salt & pepper to taste

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

Colin Brown

Report

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.

Share:

I Made This!

38 people made this

Print

12 people printed this

Save this

30 people saved this

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

Add to Shopping List

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.