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Egg Salad with Mushrooms and Onions

  • 2 cup (s)Servings


  • 1/4 cup canola oil
  • 1 pound mushrooms, sliced (prefer criminis)
  • 1 medium yellow onion, sliced
  • 6 hard boiled eggs
  • 1/4 cup light mayonaisse
  • 1 tablespoon Dijon mustard
  • salt and pepper to taste


Heat 2 tablespoons of the oil in a 10” or 12” skillet over medium-high heat, and add the mushrooms.  Cook, stirring often, until lightly browned, 14-16 minutes. Transfer to a large bowl, and set aside.

Heat the remaining oil in the skillet over medium-high heat, and add the onion. Cook, stirring often, until the onions begin to soften; then reduce the heat to low and continue to cook until lightly caramelized, 10-15 minutes. Transfer to the bowl with the mushrooms. Add the eggs, and stir to mix.

In a small bowl, whisk together the mayonnaise and mustard. Add a couple of spoonfuls to the mushroom mixture, and toss until evenly combined. Taste, and add more dressing as needed.  Season with salt and pepper. Depending on how deeply browned the onions are, you might also want a squeeze of lemon.