natashaskitchen5.0
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.
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●mixing bowl
- ●pan
📝 Preparation Steps
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.
medium onion (finely diced)1
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.
lemon juice2 tsp
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