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This Mushroom and Egg Salad makes traditional egg salads look wimpy. The addition of mushrooms and a flavorful dressing takes it over the top. This recipe is so simple – done in under 30 min!
It’s also 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. I know I’m a little pickle obsessed, but seriously, try this with a pickle!
My husband has been “motivating” me to get back into the cooking groove. Admittedly, with a newborn at home, I’m way more interested in face planting into my pillow than working. It’s no easy feat to work from home with a tiny babe in my arms most of the day, but I’m trying ;). Anyway, my husband developed this recipe, bought all of the ingredients and insisted that I make it, so I did. And, I’m so glad!
Ingredients for Mushroom and Egg Salad:
Olive oil to sauté
1 lb fresh white mushrooms, diced
1 medium onion, finely diced
1 garlic clove, minced
4 large hard boiled eggs, diced (Click here for the tutorial)
1/4 cup fresh dill, finely chopped
1/2 cup mayonnaise
1 Tbsp Dijon mustard
2 tsp lemon juice
Salt & Pepper to tast
How to Make Mushroom and Egg Salad:
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.
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.
Credits: Recipe inspiration from the Russian Cookbook, Please to the Table.
Mushroom and Egg Salad Recipe
Ingredients
- Olive oil to sauté
- 1 lb fresh white mushrooms, diced
- 1 medium onion, finely diced
- 1 garlic clove, minced
- 4 large hard boiled eggs, diced (click here for quick tutorial)
- 1/4 cup fresh dill, finely chopped
- 1/2 cup mayonnaise
- 1 Tbsp Dijon mustard
- 2 tsp lemon juice
- Salt & Pepper to taste
Instructions
- 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.
- 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.
- 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.
♥ FAVORITE THINGS ♥
Shown in this post: (nope, no one paid us to write this; just stuff we love):
* This OXO garlic press is self cleaning & makes garlic work easy.
* It’s so handy to have multiple sizes of liquid measuring cups.
* We’ve had these non-stick Circulon pans for 10 years. So useful!
Thank you so much for visiting my blog, commenting, trying the recipes and sharing them on Pinterest, Instagram and Facebook. I appreciate the love. You’re awesome (as if you didn’t already know it)!! 😉
Loads of Love,
Natasha
Hi Natasha! Do you think I can make this one the night before and serve it the next day as an appetizer?
Hi Ela, this salad has the best flavor when made fresh, but it would still work if made a day before. Let me know how it works out :).
Delicious!, followed your recipe but I added diced salmon lox which just made it more delish!
So good. I make this every time I have extra dill on hand. Anyone that’s tried it gives rave reviews. I’ve been making it for a few years now and will never stop making this recipe!
Thank you so much for the wonderful feedback, Kelly!
This recipe is delicious! I make it very few weeks and everyone loves it—in fact, I have to double it if I want to eat any myself! It’s perfect the way it is but also wonderful with fresh fennel if you haven’t any dill. I also like to add some Wickles relish or chopped baby dills because I love pickles 🙂
That’s awesome, Katrina! It sounds like you have a family favorite!
Made this last night, I would have never thought of adding mushrooms to egg salad, but wow in was terrific. My wife couldn’t get over how good it was. They only change I made was using parsley instead of dill. I have parsley in my garden. This recipe is a keeper at our house.
I’m so glad you enjoyed that! Thank you for that wonderful feedback!
This was curiously very good, and I had all the ingredients from Easter leftovers. The lemon was a just a tad strong, but I balanced it with a sprinkle of sugar. When the flavors “came up” in the fridge, it was delightful.
I’m glad the recipe was a success! Thanks for sharing your great review with other readers Martin!
This was a huge hit at Thanksgiving. I wish I had made it earlier!
I’m happy to hear that Polina! Thanks so much for sharing your great review!
Another winner of a recipe! I made this yesterday, well liked by the family. I used small Shiitake mushrooms because they are much easier to get them, buttons are not common, and actually more expensive. Shiitakes are very cheap. I also used 5 eggs, large family. The dressing is perfect. This does keep well for the next day, as I am having a small bowl of now as I type this 🙂
I’m glad to hear the recipe is a HIT! Thanks for sharing your great review Lee!
Just made this, tastes great, made up mini lunches for tomorrow with Triscuits and a pickle. Thanks!!!
You’re welcome Lori! I’m glad you enjoy the recipe! Thanks for sharing!