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🍽️ Creamy Egg Salad with Mushrooms

345 kcal · 30 min · 4 servings

Creamy Egg Salad with Mushrooms Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Boil the eggs until hard-boiled.
  2. 2. Immediately shock the boiled eggs in cold water.
  3. 3. Clean the mushrooms.
  4. 4. Dice the mushrooms into small cubes.
  5. 5. Peel the shallot.
  6. 6. Sauté the shallot in the oil until translucent.
  7. 7. Add the mushrooms to the shallot.
  8. 8. Fry the mushrooms for about 5 minutes.
  9. 9. Stir occasionally.
  10. 10. Continue frying until the liquid has evaporated.
  11. 11. Season the mixture with salt and pepper.
  12. 12. Remove the pan from the heat.
  13. 13. Let the mushroom mixture cool down.
  14. 14. Rinse the chives.
  15. 15. Shake the chives dry.
  16. 16. Cut the chives into fine rings.
  17. 17. Wash the lemon under hot water.
  18. 18. Grate about half of the lemon peel.
  19. 19. Squeeze the juice from half a lemon.
  20. 20. Cut the other half of the lemon into small wedges.
  21. 21. Set the lemon wedges aside.
  22. 22. Peel the cooled eggs.
  23. 23. Cut the eggs in half.
  24. 24. Remove the yolks.
  25. 25. Finely chop the whites.
  26. 26. Mix the yolks until smooth.
  27. 27. Mix the yolks with the mayonnaise.
  28. 28. Mix the mass with the crème fraîche.
  29. 29. Fold in the chopped egg whites.
  30. 30. Fold in the cooled mushrooms.
  31. 31. Fold in the lemon zest.
  32. 32. Take 3-4 tablespoons of the chive rings.
  33. 33. Fold in these chive rings.
  34. 34. Season the salad with the lemon juice.
  35. 35. Season the salad with salt.
  36. 36. Fill the salad into small jars.
  37. 37. Sprinkle the salad with remaining chives.
  38. 38. Garnish the salad with the lemon wedges.
  39. 39. Serve the salad.

Nutrition per serving