So, it’s been a long time since I’ve posted any recipes for a no-heat lunch and/or a 10 Minute Lunch. Sad day. Lately when I’ve been on campus, I’ve been eating a lot of PB&Js and soup for lunch, usually leftovers that I’ve stashed in the freezer. On the couple days a week that I work from home, my lunches have as of late have consisted of things like a giant bowl of popcorn, smoothies, and cereal. Healthy and complete meals, I know. But such is life. And thesis writing. However, I did recently put a new spin on egg salad… just as a little experiment since I had some mushrooms to use up. I wasn’t sure how the final product would turn out, but it was just so good that I had to share!
While I know that egg salad isn’t going to win any beauty contests, adding some extras to a traditional salad definitely ups the taste value!! My mushroom egg salad includes a savory blend of sautéed mushrooms and caramelized onions to add some unexpected heartiness to lunch. Though this egg salad is a bit more involved than most, it is definitely worth it. You can sauté the mushrooms and caramelize the onions while fixing dinner at night, and then throw the rest of the salad together afterwards… leaving you a gourmet lunch ready for the next day! Win win! I seasoned this egg salad with a little fresh and tangy lemon and dill and let me tell you… it was so good. I couldn’t just stop at one sandwich and I bet you won’t either! Hope you enjoy!
Mushroom Egg Salad [adapted from Let’s Eat!]
click to print
- 1/2 cup yellow onion, diced
- 4-5 small baby bella mushrooms, cleaned and thinly sliced
- 1 1/2 tablespoons extra virgin olive oil, divided
- 3 hardboiled eggs, chopped
- ~1 tablespoon mayonnaise
- 1 teaspoon whole grain dijon mustard
- 1 teaspoon lemon juice
- zest of 1/4 lemon
- 1/4-1/2 teaspoon dried dill
- freshly ground black pepper
- bread, spinach/lettuce, tomato for serving
In a small skillet, heat 1 tablespoon extra virgin olive oil over medium-high heat. Add the onions, season with pepper, and cook, stirring often until onions begin to soften, about 3 minutes. Then reduce heat to low and cook for 10-12 minutes or until lightly caramelized. Stir occasionally during the process, but for the most part they can be left alone. Remove from skillet when done and place in a medium bowl to cool.
Next, add remaining 1/2 tablespoon extra virgin olive oil to skillet set over medium heat. Add mushrooms and sauté until golden, stirring often, about 7-9 minutes. Remove from skillet and place in bowl with onions.
Add eggs to mushrooms and onions, then prepare dressing. In a small bowl, whisk together mayonnaise, mustard, lemon juice, lemon zest, and 1/4 teaspoon dill.
Pour dressing over egg mixture and toss to coat, then taste and add more dill and/or ground pepper as desired. If more dressing is needed, thin with extra mayonnaise or lemon juice.
Serve on bread with spinach and tomato as garnishes.
Time: 30 minutes.
Yield: 2 sandwiches.
Note: Can easily be doubled, tripled, etc.
11 thoughts on “Mushroom Egg Salad”
Though I’m not a huge mushroom fan, I am passing this along to two friends that would love it! Your pics are great too 🙂
What an interesting twist on egg salad! I don’t eat it much but I do enjoy it. Sounds really good!
Egg salad sandwiches are probably one of my favorite things ever. Definitely have to try this!
let me know what you think if you do try it! 🙂
Forgot to get mushrooms at the store today. Gonna try your avacado recipe instead. 🙂
I love that you added some shrooms to your egg salad! Way more nutritious that way.
for sure! more interesting too 🙂
I love egg salad! Perfect quick meal, and I’ll definitely try it with mushrooms next time I whip some up.
let me know what you think if you do 🙂