If you are looking for a fresh, flavorful dish that’s both satisfying and packed with texture, this Mushroom and Egg Salad Recipe is a must-try. Combining earthy sautéed mushrooms with creamy, perfectly boiled eggs, bright herbs, and a tangy, velvety dressing, it feels like the ultimate comfort food that’s still light and vibrant. Whether you’re serving it as a starter for guests or as a nourishing lunch, this salad has that wonderful balance of warm, savory goodness and refreshing zest that keeps you coming back for more.
Ingredients You’ll Need
These ingredients are simple but essential, each bringing its unique flair to the salad’s overall allure. From the deep umami of mushrooms to the fresh brightness of dill, every component plays its part in making this Mushroom and Egg Salad Recipe sing.
- Olive oil: Perfect for sautéing mushrooms and onions to golden perfection and adds a silky richness.
- 1 lb fresh white mushrooms (diced): The star of the dish, delivering an earthy and meaty texture.
- 1 medium onion (finely diced): Adds subtle sweetness and depth after caramelizing beautifully.
- 1 garlic clove (minced): Imparts a warm, aromatic kick to elevate the flavor profile.
- 4 large hard boiled eggs (diced): Bring creamy, tender bites that complement the mushrooms perfectly.
- 1/4 cup fresh dill (finely chopped): Infuses the salad with bright, herbal freshness that lifts every mouthful.
- 1/2 cup mayonnaise: Creates a luscious dressing that binds ingredients without overpowering.
- 1 Tbsp Dijon mustard: Adds a subtle tang and complexity that awakens the palate.
- 2 tsp lemon juice: Provides a splash of acidity to balance richness and brighten flavors.
- Salt & pepper to taste: The essential seasoning that pulls everything together perfectly.
How to Make Mushroom and Egg Salad Recipe
Step 1: Sauté the Mushrooms
Start by heating a large skillet over medium to high heat and add 2 to 3 tablespoons of olive oil. Toss in the diced mushrooms and let them cook for about 12 to 15 minutes. This slow sauté allows the mushrooms to release their moisture and then brown beautifully, leaving behind no excess liquid. The resulting golden mushrooms bring a deep, savory flavor and meaty texture that is crucial for this salad’s rich character.
Step 2: Cook the Onions and Garlic
While the mushrooms are working their magic, grab a second pan and heat 2 tablespoons of olive oil over medium heat. Add your finely diced onions to the pan and sauté for 10 to 13 minutes until they turn a rich golden color. This caramelization process builds sweetness and complexity. Just before removing from heat, press in the minced garlic and cook for another 1 to 2 minutes until the aroma wafts through your kitchen. Then combine the onions and garlic with the mushrooms in a mixing bowl, adding the diced eggs and freshly chopped dill right on top.
Step 3: Make and Add the Dressing
For the dressing, simply stir together mayonnaise, Dijon mustard, and lemon juice until smooth. This mix creates a creamy yet bright coating for the salad ingredients. Pour this luscious dressing over the mushroom, egg, and dill mixture, and fold gently to evenly coat everything. Finish with salt and freshly cracked black pepper to taste. Enjoy this Mushroom and Egg Salad Recipe at room temperature or chilled—both ways are delicious and satisfying.
How to Serve Mushroom and Egg Salad Recipe
Garnishes
Add a sprinkle of extra fresh dill or some thinly sliced green onions on top for lovely pops of color and an added fresh bite. A light drizzle of good-quality olive oil can also enhance the salad’s glossy finish and extra richness.
Side Dishes
This salad pairs wonderfully with crusty whole grain bread or toasted baguette slices for a simple yet complete appetizer. For a heartier meal, serve alongside grilled chicken or fish to introduce a protein contrast that complements the creamy, earthy mushroom and egg mixture.
Creative Ways to Present
For a fun twist, try serving the Mushroom and Egg Salad Recipe in individual lettuce cups or hollowed-out tomatoes for charming, bite-sized portions. You can also spoon it over a bed of mixed greens or use it as a filling for savory crepes or sandwiches to elevate your brunch or lunch game.
Make Ahead and Storage
Storing Leftovers
This salad keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually meld together even more after resting, making leftovers possibly even tastier.
Freezing
Because of the mayonnaise and fresh dill, freezing this salad isn’t recommended as the texture and flavor can be compromised. It’s best enjoyed fresh or refrigerated for short-term storage.
Reheating
If you prefer your Mushroom and Egg Salad Recipe warm, gently reheat on the stovetop for a minute or two without overcooking to retain the salad’s delicate textures. Otherwise, serving it cold or at room temperature is ideal for the best flavor and freshness.
FAQs
Can I use other types of mushrooms instead of white mushrooms?
Absolutely! Cremini or baby bella mushrooms are great alternatives and provide a slightly deeper flavor. Just be sure to dice them evenly and sauté until nicely browned to maintain the salad’s texture.
Is there a way to make this salad vegan?
To make a vegan version, substitute eggs with firm tofu cubes and use vegan mayonnaise. Sauté the mushrooms and onions as usual for that rich umami foundation.
Can this Mushroom and Egg Salad Recipe be made ahead for a party?
Yes! You can prepare the salad a day ahead and store it in the fridge. The flavors will blend beautifully overnight, making it an easy and impressive dish to bring to gatherings.
What can I do if I don’t have fresh dill?
If fresh dill isn’t available, dried dill can work in a pinch, though use a smaller amount as it’s more concentrated. Alternatively, fresh parsley or tarragon offer a different but still lovely herbal note.
How do I get perfectly hard boiled eggs for this recipe?
For foolproof hard boiled eggs, place eggs in a pot of cold water, bring to a boil, then cover and remove from heat, letting them sit for 10 to 12 minutes. Immediately transfer eggs to ice water to stop cooking and make peeling easier.
Final Thoughts
This Mushroom and Egg Salad Recipe is truly one of those dishes that can brighten any meal with its combination of textures and flavors. It’s approachable, quick to prepare, and endlessly versatile whether served as a simple side or starring role. I encourage you to give it a try—you might just discover your new favorite salad that feels like a warm hug in a bowl.
Print
Mushroom and Egg Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
This Mushroom and Egg Salad is a flavorful appetizer combining sautéed mushrooms and onions with hard boiled eggs, dill, and a tangy mayonnaise-Dijon dressing. Perfect served chilled or at room temperature, it offers a delicious balance of earthy, creamy, and fresh flavors ideal for gatherings or light meals.
Ingredients
Salad
- 2–3 Tbsp olive oil, divided 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
Dressing
- 1/2 cup mayonnaise
- 1 Tbsp Dijon mustard
- 2 tsp lemon juice
- Salt and pepper, to taste
Instructions
- Sauté Mushrooms: Heat a large skillet over medium-high heat and add 2-3 tablespoons of olive oil. Add the diced mushrooms and sauté for 12-15 minutes until they are golden brown and all liquid has evaporated. Transfer the cooked mushrooms to a mixing bowl.
- Sauté Onions and Garlic: While the mushrooms cook, heat a second non-stick pan over medium heat and add 2 tablespoons of olive oil. Add the finely diced onions and cook for 10-13 minutes until golden. Press in the minced garlic clove and sauté for an additional 1-2 minutes until fragrant. Add the cooked onions and garlic to the mixing bowl with the mushrooms, then add the diced hard boiled eggs and chopped fresh dill.
- Prepare Dressing and Combine: In a small bowl, stir together the mayonnaise, Dijon mustard, and lemon juice until well combined. Pour the dressing over the salad mixture and stir gently until everything is evenly coated. Season lightly with salt and pepper to taste.
- Serve: Serve the salad at room temperature or chilled as a tasty appetizer or side dish.
Notes
- Use fresh dill for the best flavor; dried dill can be substituted but reduce quantity to 1 tablespoon.
- Hard boil eggs ahead of time or use pre-cooked eggs to reduce prep time.
- The salad can be stored in the refrigerator for up to 2 days.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Make sure mushrooms are cooked thoroughly until all liquid evaporates for best texture.
