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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
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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!