Mushroom and Egg Salad Recipe
This Mushroom and Egg Salad recipe is a delightful mix of sautéed mushrooms, hard-boiled eggs, and a creamy dressing with a hint of lemon and Dijon mustard. Perfect for a light and flavorful meal!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 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: Cook onions and garlic until golden and fragrant.
- Prepare the Salad: Combine mushrooms, onions, garlic, eggs, and dill in a mixing bowl.
- Make the Dressing: Whisk together mayonnaise, Dijon mustard, and lemon juice; pour over the salad.
- Season and Serve: Add salt and pepper to taste; serve at room temperature or chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 220mg
Keywords: Mushroom, Egg, Salad, Dijon Mustard, Lemon, Light, Creamy, Refreshing
Find it online: https://tastybella.com/mushroom-and-egg-salad-recipe/
