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.
Serving: 6 as an appetizer
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 (click here for quick tutorial)
¼ cup fresh dill, finely chopped
½ 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: 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.
