Peel the eggs and cut them into slices. Add the mayonnaise, ketchup and mushrooms and stir well. Place the salad in the refrigerator for 1 hour until you are ready to eat it and let it steep.
I hope you like my egg salad.
Note: The amount of mayonnaise and ketchup can be varied. However, the ratio of 1 part mayonnaise and 2 parts ketchup is always important.
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