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.
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.com
Ingredients
- Olive oil to sauté
- 1 lb fresh white mushrooms (diced)
- 1 medium onion (finely diced)
- 1 g arlic 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
Steps
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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.
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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.
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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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