Egg Salad À La Mama
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 6 hrs 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g mushrooms, fresh
- 6 large egg (s), hard-boiled
- 1 medium onion (s)
- 2 tablespoon mayonnaise (e.g. Miracel Whip Balance)
- some chives, cut into rolls
Print Recipe
Pin Recipe Instructions
- Clean and slice the mushrooms and fry in a pan. Cut the hard-boiled eggs into slices and halve the slices again. Put together with the mushrooms in a bowl. Dice the onions and add them.
- Mix with the mayonnaise (I always use Miracel Whip Balance - it`s not so greasy and not too sour) and sprinkle with the chives. Stir everything again and then ideally let it steep overnight.
- IMPORTANT: Even if the egg salad seems a little too firm, do not add any milk. This will make the salad too runny. The mushrooms have enough liquid. (I always pour off some of the liquid after frying!)
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