Creamy Mushroom Egg Salad
Creamy egg salad with mushrooms is a recipe featuring fresh ingredients from the egg salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- 6 Eggs
- 250 g Mushrooms
- 1 Shallot
- 2 tbsp Rapeseed oil
- Salt
- Pepper (freshly ground)
- a handful of chives
- 1 untreated lemon
- 60 g mayonnaise
- 4 tbsp crème fraîche
Instructions
-
1.
Hard boil the eggs and then cool them in cold water. Clean the mushrooms and dice them finely. Peel the shallot and sauté it in the oil until translucent. Add the mushrooms and cook for about 5 minutes, stirring occasionally, until all liquid has evaporated. Season with salt and pepper, remove from heat, and let cool.
-
2.
Rinse the chives, shake dry, and cut into fine ribbons. Wash the lemon hot and grate about half of its zest. Squeeze juice from one half of the lemon; cut the remaining half into small wedges and set aside.
-
3.
Peel the eggs, halve them, scoop out the yolks, and finely chop the whites. Whisk the yolks with mayonnaise and crème fraîche until smooth. Fold in the whites, mushrooms, lemon zest, and 3-4 tbsp of chive ribbons. Season with lemon juice and salt to taste. Spoon into small glasses, sprinkle with chives, and garnish with lemon wedges before serving.
