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.
Category: Salad
Cuisine: not set
Olive oil to sauté
1 lb fresh white mushrooms (diced)
1 medium onion (finely diced)
1 clove (minced)
4 large hard boiled eggs (diced (click here for quick tut
1/4 cup fresh dill (finely chopped)
1/2 cup mayonnaise
1 tbsp Dijon mustard
2 tsp lemon juice
Salt & Pepper to taste
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