Mushroom and Egg Salad RecipeIngredients Recipe
This Mushroom and Egg Salad recipe is a delightful combination of sautéed mushrooms, hard-boiled eggs, and a creamy dressing with a hint of Dijon mustard and lemon juice. It’s a satisfying dish that works well as a side or a light main course.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Sauté, Mixing
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
For the Salad:
- Olive oil for sautéing
- 1 lb fresh white mushrooms, diced
- 1 medium onion, finely diced
- 1 garlic clove, minced
- 4 large hard-boiled eggs, diced
- 1/4 cup fresh dill, finely chopped
For the Dressing:
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tsp lemon juice
- Salt and pepper to taste
Instructions
- Sauté the Mushrooms: Heat olive oil in a skillet, sauté mushrooms until golden brown.
- Sauté the Onions and Garlic: Sauté onions until golden, add garlic.
- Prepare the Salad: Combine mushrooms, onions, garlic, eggs, and dill.
- Make the Dressing: Whisk together mayonnaise, Dijon mustard, and lemon juice. Pour over salad.
- Season and Serve: Add salt and pepper to taste. Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 225mg
Keywords: Mushroom Egg Salad, Salad Recipe, Vegetarian Salad, Mushroom Recipe
