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

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!)

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.