Mushroom and Egg Salad Recipe

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

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.

Mushroom and Egg Salad Recipe

5 from 10 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
The addition of mushrooms and a flavorful dressing takes this egg salad over the top. Great lunch idea. Easy & Super Tasty! | natashaskitchen.com
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5-$8
Servings: 6 as an appetizer

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

  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.

 

♥ 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

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • 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

  • 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

  • Kristin Crawford
    September 13, 2017

    I can’t wait to try this recipe tonight, and looking forward to many more from you! Thanks and his bless Reply

    • Natasha's Kitchen
      September 13, 2017

      My pleasure Kristin! Please let me know what you think! Reply

  • Sarah Hunter
    September 2, 2017

    I made this for my parents today. They loved it!! When I left, my Mother was on her 3rd slice……she loves it with the pickle! One quick question, can you add cut up pickles in the salad, or will it change the consistency? Or maybe change the flavor some? Thanks sooo much for your recipes!! Reply

  • Nadia
    March 26, 2017

    Another steal of a recipe! I added walnuts to mine for an extra crunch! Reply

    • Natasha's Kitchen
      March 27, 2017

      That’s a great addition Nadia! Thanks for sharing! Reply

  • Olga
    February 25, 2016

    This was amazing! The pickles were a perfect pairing with the open faced sandwiches. I’ve made this a few times and liked it better with only 8oz mushrooms. Leftovers were tasty but the eggs turned dark from the mushrooms.

    My daughter is a few weeks older than yours so I know how you feel 🙂 Reply

    • Olga
      February 25, 2016

      btw, Happy upcoming birthday to her! Reply

    • Natasha
      natashaskitchen
      February 25, 2016

      Oh happy birthday to your little lady! 🙂 Reply

  • Angie
    November 4, 2015

    I really like this idea of a salad, but I do not like mushrooms :/ is there anything I could substitute it with? Reply

    • Natasha
      natashaskitchen
      November 4, 2015

      Angie, it would be completely different salad. One thing I seen people use is avocado. Reply

  • jenny
    August 26, 2015

    Hello, would this salad be OK done a day ahead before servimg? at least all cooked and dressing mixed before serving? Reply

    • Natasha
      natashaskitchen
      August 26, 2015

      Jenny, 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 :). Reply

  • Marina
    May 21, 2015

    Natasha just made this salad ! Reminds me of my childhood devil eggs filling 🙂 yammi ! Reply

    • Natasha
      natashaskitchen
      May 21, 2015

      I’m so glad you liked it.:) Reply

  • Ani
    May 12, 2015

    Hey Natasha! quick question for ya… why are you using two different pans to sauté the mushrooms and onions? Reply

    • Natasha
      natashaskitchen
      May 12, 2015

      Only to make the process go faster :). They don’t fit easily into one pan. I guess you could do it together if you had a really really big pan. Reply

  • May 11, 2015

    I hope everything is working out well with your newborn.

    And this is a great recipe. I like mushrooms. This will be part of my menu list. Thanks! Reply

    • Natasha
      natashaskitchen
      May 12, 2015

      She is such a sweet baby. We’re so thankful and enjoying her so much 🙂 Reply

  • Nelya
    May 7, 2015

    Is there a reason why you used white mushrooms instead of something like crimini? Reply

    • Natasha
      natashaskitchen
      May 8, 2015

      Only for aesthetic purposes. The lighter colored mushrooms look a little better in an egg salad than the darker crimini ones. You can really use either one 🙂 Reply

  • May 4, 2015

    Everything is improved by adding mushrooms, doesn’t it! Looks delicious, Natasha! I make the same dressing for all my Russian salads. I use lemon juice once in a while but most often I use white wine vinegar to add acidity. I find that by adding mustard and lemon juice or white wine vinegar it tastes like Russian mayonnaise, which is pretty great. 😉 Reply

    • Natasha
      natashaskitchen
      May 4, 2015

      Julia, that’s a great idea, I should try this combination with olivye salad :). Reply

  • May 4, 2015

    I am surprised that I still see you posting recipes regularly, I would probably be face-planted in my pillow haha 🙂 But you are doing a great job! It’s awesome that you have your wonderful hubby helping out so much Reply

    • Natasha
      natashaskitchen
      May 4, 2015

      Thank you Katy! You are so sweeet :). Yeah, I would not be able to blog nearly as much without my husband. Reply

  • May 4, 2015

    Delicious!Totally want to try your recipe.Voted for you! All the best! Reply

    • Natasha
      natashaskitchen
      May 4, 2015

      Thank you Shamit, I hope you’ll love it :). Reply

  • Kristina
    May 2, 2015

    This is yummy! Simple, easy and delicious. Reply

    • Natasha
      natashaskitchen
      May 3, 2015

      Thank you so much Kristina! I’m so glad you enjoyed the recipe 🙂 Reply

  • May 2, 2015

    Weee, all of my favorites in one! I seriously love everything in this salad, from mushrooms to dill, mayo and eggs! Can’t wait to try this one. Thanks for taking the time to make this, Natasha! I can’t imagine how busy you are! Reply

    • Natasha
      natashaskitchen
      May 3, 2015

      It’s definitely not easy now, but manageable and I’m thankful for a super supportive and incredibly helpful hubby. 🙂 Thanks so much Shinee 🙂 Reply

  • Liudmila
    May 2, 2015

    Looks delicious. It will be on the menu for the next week. Reply

    • Natasha
      natashaskitchen
      May 2, 2015

      Awesome!! I hope you love it! 🙂 Reply

  • Marina
    May 2, 2015

    Perfect way to use up those eggs my chickens are laying! Thank you for the recipe. Have you tried making your own mayo? Reply

    • Natasha
      natashaskitchen
      May 2, 2015

      I’m a little embarrassed to say I haven’t tried. Have you? It’s on my to-do list though. 🙂 How many chickens do you have? My Mom has about 30 of them and they lay enough eggs for my parents, her five girl’s families 🙂 It’s awesome! Reply

  • That’s funny, I bought mushrooms to make something similar 😀 Reply

    • Natasha
      natashaskitchen
      May 2, 2015

      Oooh now I want to know how you were making it!! Reply

  • I am a potato salad junkie. But this will really elevate my Sunday night dinners! Simple beautiful! Reply

  • Tatyana
    May 2, 2015

    Thanks for the recipe! All of my favorites will try it ASAP  Reply

    • Natasha
      natashaskitchen
      May 2, 2015

      You’re so welcome. I hope you love it! 🙂 Reply

    • May 4, 2015

      I just think it’s funny that your husband made this because I’m in charge of making all the egg and potato salads at my house (don’t ask why, it’s too weird) and this looks like something I’m going to make. I love mushrooms because they add bulk to a recipe without calories. Reply

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