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
Egg Salad À La Mama
Egg Salad À La Mama

Instructions

  1. 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.
  2. 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.
  3. 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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