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### 👩🍳 **How to Make Egg and Mushroom Salad:**
#### 1. **Cook the mushrooms**
Heat olive oil or butter in a skillet over medium heat. Add the sliced mushrooms and sauté until they’re golden brown and tender, about 5-7 minutes. Season with a pinch of salt and pepper. Remove from heat and let cool.
#### 2. **Prepare the eggs and onion**
While mushrooms cool, chop the hard-boiled eggs and finely dice the red onion.
#### 3. **Mix the dressing**
In a bowl, combine mayonnaise (or Greek yogurt) with Dijon mustard, salt, pepper, and optional lemon juice.
#### 4. **Combine all ingredients**
Gently fold the mushrooms, eggs, and onion into the dressing until well coated.
#### 5. **Garnish and serve**
Sprinkle fresh herbs on top and serve chilled or at room temperature.
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### 🥪 **Serving Suggestions**
* Serve over mixed greens or baby spinach for a fuller salad.
* Use as a filling for sandwiches, wraps, or pita pockets.
* Pair with crusty bread or crackers for a light lunch or snack.
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### 🌟 **Why You Should Try This Recipe**
This **Egg and Mushroom Salad** offers a fresh take on classic ingredients, turning everyday staples into a flavorful, satisfying dish. It’s perfect for those seeking a healthy option that doesn’t compromise on taste, and it’s simple enough for cooks of all levels.
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