This post may contain affiliate links. Read my disclosure policy.
This Mushroom and Egg Salad makes traditionalegg salads look wimpy. The addition of mushrooms and a flavorful dressing takes itover the top. This recipe is so simple–done in under 30 min!
It’s also 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. I know I’m a littlepickle obsessed, but seriously, try this with a pickle!
My husband has been “motivating” me to get back into the cooking groove. Admittedly, with a newborn at home, I’m way more interested in face planting into my pillow than working. It’s no easy feat to work from home with a tiny babe in my arms most of the day, but I’m trying;). Anyway, my husband developedthis recipe, bought all of the ingredients and insisted that I make it, so I did. And, I’m so glad!
Ingredients for Mushroom and Egg Salad:
Olive oil to sauté
1 lb fresh white mushrooms, diced
1 medium onion, finelydiced
1 garlic clove, minced
4 large hard boiled eggs, diced (Click here for the tutorial)
1/4 cup fresh dill, finely chopped
1/2cup mayonnaise
1Tbsp Dijon mustard
2 tsplemon juice
Salt & Pepper to tast
How to Make Mushroom and Egg Salad:
1. Heat a large skillet over medium/high heat. Add 2-3 Tbsp olive oil then mushrooms and sautéabout12-15 min, or until goldenbrown and no liquid remains. Transfer mushrooms to a mixing bowl.
2. While mushrooms are cooking, heata 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 adddiced eggs and chopped dill.
3. Forthe 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.
Credits: Recipe inspirationfrom the Russian Cookbook, Please to the Table.
Mushroom and Egg Salad Recipe
5 from 16 votes
Author: Natasha of NatashasKitchen.com
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 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
Ingredients
Servings: 6 as an appetizer
- 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
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.
- Full Nutrition Label
- Nutrition Disclosure
Course: Salad
Cuisine: Russian, Ukrainian
Keyword: Mushroom and Egg Salad
Skill Level: Easy
Cost to Make: $
♥ FAVORITE THINGS♥
Shownin this post: (nope, no one paid us to write this; just stuff we love):
* This OXO garlic press is self cleaning &makes garlic work easy.
* It’s so handy to have multiple sizes of liquid measuring cups.
* We’ve had these non-stick Circulon pans for 10 years. So useful!
Thank you so much for visiting my blog, commenting, trying the recipes and sharing themon Pinterest, Instagram and Facebook. I appreciate the love.You’re awesome (as if you didn’t already know it)!! 😉
Loads of Love,
Natasha
Natasha Kravchuk
