Egg and Mushroom Salad

The best thing about salads is that they are a beautiful amalgamation of a plenty of varied ingredients. You can experiment and play with different combinations of flavours to achieve the perfect synergy. That is how I came up with my Egg and Mushroom Salad recipe. Hard-boiled eggs (anda) and juicy mushrooms married together in a holy union, with the blessings of a creamy mayonnaise dressing and topped with some boiled yummy potatoes (aloo) makes for an excellent salad. I have first boiled the mushrooms, followed by washing it under cold running water to extract its tender and succulent taste. The dressing used in this salad is a sublime blend of contrasting yet complementing ingredients, like mayonnaise, maple syrup, pepper and some more. Overall, it gives a sweet and spicy flavour, enriched by creaminess. Honey can also be used a substitute in case maple syrup is unavailable. This quick and wholesome Egg and Mushroom Salad is bound to get your tummy tickling.

How to make Egg and Mushroom Salad

Ingredients
Mushroom, chopped	½ cup
Boiled potatoes, chopped	½ cup
Onions, chopped	½ cup
Hard boiled Eggs	2
Red wine Vinegar	1 tea spoon
Olive Oil	1 table spoon
Mayonnaise	4 table spoon
Black pepper	to taste
Coriander leaves, chopped	2 table spoon
Maple syrup	2 table spoon

Method

1. Take lightly salted water in a large pot and boil the mushrooms until tender.
2. Now drain water and wash the mushrooms under cold running water.
3. Pat the mushrooms dry and cut into ½" pieces.
4. Separate the egg whites and yolks, and coarsely chop each.
5. In a bowl, blend the vinegar, maple syrup, mayonnaise, Olive oil, coriander leaves, salt and pepper.
6. Add the mushrooms, onion and potato slice and toss well.
7. Finally add the egg whites, yolks, and mix properly before serving.

Tip

You can replace maple syrup with honey.

Recipe Type : Salads, Vegetarian

Related Recipes