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
Scale
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.