Mushroom egg salad

    15 min

    Easy-to-make egg salad with fresh mushrooms. This can also be made with wild mushrooms, for example chanterelles.

    2 people made this

    Serves: 2 

    • 1 onion
    • 150g button mushrooms
    • 2 tablespoons butter
    • 2 eggs
    • 200g rocket
    • 1 teaspoon prepared sweet mustard
    • 1 tablespoon olive oil
    • 1 tablespoon balsamic vinegar

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Chop onion and mushrooms. Fry onion in a pan in butter until soft.
    2. Add mushrooms and fry for a few minutes until the golden and soft.
    3. Boil eggs in a pan of water for 7 to 10 minutes. Rinse under cold running water and peel immediately. Halve if eggs are small, otherwise cut into cubes.
    4. Arrange rocket leaves on a serving plate. Spoon mushrooms over them and top with hard boiled eggs.
    5. In a small bowl stir mustard, oil, and vinegar. and toss salad with the dressing. Serve immediately.

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