Summary

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

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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!)