Mushroom and Egg Salad Recipe
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.
Ingredients
6 servings
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.
💰 Cost Estimate
Total Ingredients
$634.00
$634.00
Per Serving
$106.00/serving
$106.00/serving
🏠 Savings
~$1268.00 vs buying!
~$1268.00 vs buying!
📋 Price Breakdown (80% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| Olive oil to sauté | - | - |
| fresh white mushrooms | 1 lb | $264.00 |
| onion | 1 medium | $50.00 |
| arlic clove | 1 g | $1.00 |
| hard boiled eggs | 4 large | $131.00 |
| fresh dill | 0.25 cup | $117.00 |
| mayonnaise | 0.5 cup | $51.00 |
| Dijon mustard | 1 tbsp | $13.00 |
| lemon juice | 2 tsp | $7.00 |
| Salt & Pepper to taste | - | - |
*Estimated market prices, may vary by region
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