The addition of mushrooms and a flavorful dressing takes this egg salad over the top. Great lunch idea. Easy & Super Tasty! | natashaskitchen.com

This post may contain affiliate links. Read my disclosure policy.

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!

The addition of mushrooms and a flavorful dressing takes this egg salad over the top. Great lunch idea. Easy & Super Tasty! | natashaskitchen.com

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

Mushroom and Egg Salad

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.

Mushroom and Egg Salad-9

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.

Mushroom and Egg Salad-10Mushroom and Egg Salad-2

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.

Mushroom and Egg Salad-11

The addition of mushrooms and a flavorful dressing takes this egg salad over the top. Great lunch idea. Easy & Super Tasty! | natashaskitchen.com

Credits: Recipe inspiration from the Russian Cookbook, Please to the Table.

Natasha's Kitchen Cookbook

Mushroom and Egg Salad Recipe

5 from 16 votes
Author: Natasha of NatashasKitchen.com
mushroom egg salad on toast
The addition of mushrooms and a flavorful dressing takes this egg salad over the top. It's 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.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients 

Servings: 6 as an appetizer

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.
Course: Salad
Cuisine: Russian, Ukrainian
Keyword: Mushroom and Egg Salad
Skill Level: Easy
Cost to Make: $

 

♥ 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!

Final Final Picmonkey Hashtag banner

The addition of mushrooms and a flavorful dressing takes this egg salad over the top. Great lunch idea. Easy & Super Tasty! | natashaskitchen.com

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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • Katrina
    February 12, 2021

    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 🙂

    Reply

    • Natashas Kitchen
      February 12, 2021

      That’s awesome, Katrina! It sounds like you have a family favorite!

      Reply

  • Pastor Howard Millet
    June 10, 2020

    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.

    Reply

    • Natashas Kitchen
      June 10, 2020

      I’m so glad you enjoyed that! Thank you for that wonderful feedback!

      Reply

  • Martin
    April 10, 2018

    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.

    Reply

    • Natasha's Kitchen
      April 10, 2018

      I’m glad the recipe was a success! Thanks for sharing your great review with other readers Martin!

      Reply

  • Polina
    November 24, 2017

    This was a huge hit at Thanksgiving. I wish I had made it earlier!

    Reply

    • Natasha's Kitchen
      November 25, 2017

      I’m happy to hear that Polina! Thanks so much for sharing your great review!

      Reply

  • Lee Thayer
    October 29, 2017

    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 🙂

    Reply

    • Natasha's Kitchen
      October 30, 2017

      I’m glad to hear the recipe is a HIT! Thanks for sharing your great review Lee!

      Reply

  • Lori B.
    October 2, 2017

    Just made this, tastes great, made up mini lunches for tomorrow with Triscuits and a pickle. Thanks!!!

    Reply

    • Natasha's Kitchen
      October 2, 2017

      You’re welcome Lori! I’m glad you enjoy the recipe! Thanks for sharing!

      Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.