INGREDIENTS:
- Olive oil to sauté
- 1 lb fresh white mushrooms, diced
- 1 medium onion, finely diced
- 1 garlic clove, minced
- 4 large hard boiled eggs, diced
- ¼ cup fresh dill, finely chopped
- ½ cup mayonnaise
- 1 Tbsp Dijon mustard
- 2 tsp lemon juice
- Salt & Pepper to taste
INSTRUCTIONS:
- Heat a large skillet over medium/high heat. Add 2-3 Tbsp olive oil then mushrooms and sauté about 12-15 min, or until golden brown and no liquid remains. Transfer mushrooms to a mixing bowl.
- While mushrooms are cooking, heat a second non-stick pan over medium heat with 2 Tbsp olive oil and sauté diced onions 10-13 min or until golden, then press in garlic clove and sauté another 1-2 min until fragrant. Add onions to the mixing bowl, then add diced eggs and chopped dill.
- For the dressing, stir together: ½ cup real mayo, 1 Tbsp dijon and 2 tsp lemon juice. Stir dressing into your salad until evenly coated. Season lightly with salt and pepper to taste and serve salad at room temp or chilled.
