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Mushroom And Egg Salad Recipe

Mushroom and Egg Salad Recipe


  • 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


  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.

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

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