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Mushroom And Egg Salad Recipe

Mushroom and Egg Salad Recipe

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
  • ¼ cup fresh dill, finely chopped
  • ½ cup mayonnaise
  • 1 Tbsp Dijon mustard
  • 2 tsp lemon juice
  • Salt & Pepper to taste

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: ½ 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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Mushroom And Egg Salad Recipe Mushroom And Egg Salad Recipe Reviewed by Jarvis Mann on 8:03 AM Rating: 5

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