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Egg salad with mushrooms and asparagus

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Ingredients for 2 servings:

  • 2 eggs, hard boiled
  • 2 tsp mayonnaise, light
  • 2 stalk(s) asparagus, from the jar
  • 2 tbsp mushrooms, from the can
  • some mustard
  • salt and pepper
  • possibly parsley

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Peel the eggs. Drain the asparagus and mushrooms, then cut everything into bite-sized pieces. Whisk the mayonnaise and mustard until smooth and season with salt and pepper. Add the eggs, asparagus, and mushrooms, stir in, and season again. Garnish with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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