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Egg salad à la Mama

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Ingredients for 4 servings:

  • 400 g mushrooms, fresh
  • 6 large eggs, hard boiled
  • 1 m.-sized onion(s)
  • 2 tbsp mayonnaise (e.g. Miracel Whip Balance)
  • some chives, cut into rolls

Instructions

Working time approx. 15 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 15 minutes

perfect for brunch

Clean and slice the mushrooms and fry them in a pan. Slice the hard-boiled eggs and halve the slices again. Place them in a bowl with the mushrooms. Finely dice the onions and add them. Mix with the mayonnaise (I always use Miracle Whip Balance – it’s not as greasy or too acidic) and sprinkle with the chives. Stir everything together again and then let it marinate, ideally overnight. IMPORTANT: Even if the egg salad seems a bit too thick, do not add milk. This will make the salad too runny. The mushrooms have plenty of liquid. (I always drain some of the liquid after frying!)

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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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