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5.0 from 51 votes

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 as an appetizer
Course: Salad
Cuisine: Russian , Ukrainian

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

    Cup of Yum
  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.