Grammy's Kitchen · Egg Salad · Mushroom and Egg Salad
One of 55 egg salad recipes we measured
from natashaskitchen.com
17 cooks on natashaskitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| fat | 17% | 11% |
| acid | 2% | 1% |
| egg | 31% | 79% |
| aromatics | 23% | 4% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| Olive oil to sauté | |
| 454 g | 1 lb fresh white mushrooms (diced) |
| 150 g | 1 medium onion (finely diced) |
| 3 g | 1 garlic clove (minced) |
| 200 g | 4 large hard boiled eggs (diced (click here for quick tutorial)) |
| 25 g | 1/4 cup fresh dill (finely chopped) |
| 110 g | 1/2 cup mayonnaise |
| 13 g | 1 Tbsp Dijon mustard |
| 10 g | 2 tsp lemon juice |
| Salt & Pepper to taste |
Method: 3 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Another winner of a recipe! I made this yesterday, well liked by the family. I used small Shiitake mushrooms because they are much easier to get them, buttons are not common, and actually more expensive. Shiitakes are very cheap. I also used 5 eggs, large fami” — a cook, 5.0★
“This recipe is delicious! I make it very few weeks and everyone loves it—in fact, I have to double it if I want to eat any myself! It’s perfect the way it is but also wonderful with fresh fennel if you haven’t any dill. I also like to add some Wickles relis” — a cook, 5.0★