Mushroom and Egg Salad Recipe
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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
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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.
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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. 
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!
I can’t wait to try this recipe tonight, and looking forward to many more from you! Thanks and his bless
My pleasure Kristin! Please let me know what you think!
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!!
Hi Sarah, I do think that would work with well drained pickles. That reminds me of our chicken and Mushroom wedding salad which has pickles!
Another steal of a recipe! I added walnuts to mine for an extra crunch!
That’s a great addition Nadia! Thanks for sharing!
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 🙂
btw, Happy upcoming birthday to her!
Oh happy birthday to your little lady! 🙂
I really like this idea of a salad, but I do not like mushrooms :/ is there anything I could substitute it with?
Angie, it would be completely different salad. One thing I seen people use is avocado.
Hello, would this salad be OK done a day ahead before servimg? at least all cooked and dressing mixed before serving?
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 :).
Natasha just made this salad ! Reminds me of my childhood devil eggs filling 🙂 yammi !
I’m so glad you liked it.:)
Hey Natasha! quick question for ya… why are you using two different pans to sauté the mushrooms and onions?
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.
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!
She is such a sweet baby. We’re so thankful and enjoying her so much 🙂
Is there a reason why you used white mushrooms instead of something like crimini?
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 🙂
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. 😉
Julia, that’s a great idea, I should try this combination with olivye salad :).
If I am already using Russian mayo, do I need to add the Dijon mustard and lemon juice? I’m sure it wouldn’t hurt, but I was wondering if the point to add Dijon and lemon juice to (American) mayo was to get the realRussian mayo taste?
Hi Lori, I’m not sure what the flavor profile is of the mayo you are using. I would suggest adding those things to taste if you think they are already in the mayo you are using.
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
Thank you Katy! You are so sweeet :). Yeah, I would not be able to blog nearly as much without my husband.
Delicious!Totally want to try your recipe.Voted for you! All the best!
Thank you Shamit, I hope you’ll love it :).
This is yummy! Simple, easy and delicious.
Thank you so much Kristina! I’m so glad you enjoyed the recipe 🙂
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!
It’s definitely not easy now, but manageable and I’m thankful for a super supportive and incredibly helpful hubby. 🙂 Thanks so much Shinee 🙂
Looks delicious. It will be on the menu for the next week.
Awesome!! I hope you love it! 🙂
Perfect way to use up those eggs my chickens are laying! Thank you for the recipe. Have you tried making your own mayo?
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!
That’s funny, I bought mushrooms to make something similar 😀
Oooh now I want to know how you were making it!!
I am a potato salad junkie. But this will really elevate my Sunday night dinners! Simple beautiful!
My husband is a potato salad junkie too. P.S. Have you tried the Ukrainian version of potato salad? I think it will rock your potato salad loving world 🙂 https://natashaskitchen.com/2009/12/23/olivye-ukrainian-potato-salad/
Thanks for the recipe! All of my favorites will try it ASAP
You’re so welcome. I hope you love it! 🙂
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.