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This Mushroom and Egg Salad makes traditional egg salads look wimpy. The addition of mushrooms and a flavorful dressing takes it over 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 little pickle 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 developed this 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, finely diced
1 garlic clove, minced
4 large hard boiled eggs, diced (Click here for the tutorial)
1/4 cup fresh dill, finely chopped
1/2 cup mayonnaise
1 Tbsp Dijon mustard
2 tsp lemon 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 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.
Credits: Recipe inspiration from the Russian Cookbook, Please to the Table.
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 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 as an appetizer
Prevent your screen from going dark
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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.
♥ FAVORITE THINGS ♥
Shown in 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 them on Pinterest, Instagram and Facebook. I appreciate the love. You’re awesome (as if you didn’t already know it)!! 😉
Loads of Love,
Natasha
