Natasha's Kitchen · by Natasha of NatashasKitchen.com★ 5.0 (17)
Mushroom and Egg Salad Recipe
NUTRITION · PER SERVING25M COOK
CAL 11%·PRO 14%
CARBS 6G10% OF CAL
1G FIBER1G OTHER3G TOTAL SUGAR
FAT 20G79% OF CAL
4G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An egg salad elevated with sautéed mushrooms, dill, and a tangy Dijon mustard dressing. Perfect for lunch served as open-faced sandwiches or a standalone salad.
startermediterraneansaladeggs🍳 skilletdairy freegluten freevegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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 (click here for quick tutorial))
- 1/4 cup fresh dill (finely chopped)
- 1/2 cup mayonnaise
- 1 Tbsp Dijon mustard
- 2 tsp lemon juice
- Salt & Pepper to taste
At a glance
PER SERVING · TIME 25M
CAL 11%·PRO 14%
CARBS 6G10% OF CAL
1G FIBER1G OTHER3G TOTAL SUGAR
FAT 20G79% OF CAL
4G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 347mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 328mg
- Calcium
- 27mg
- Iron
- 0.91mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 347MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.