Few meals are complete without salads and appetizers. Mushroom salad with eggs and mayonnaise will diversify the festive menu and will surprise all eaters with an amazing taste. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step preparation of mushroom salad with eggs and mayonnaise
- Video recipe
Mushroom salad with eggs and mayonnaise is a great idea for a tasty and quick snack. Like any salad with mushrooms and eggs, this dish turns out to be nutritious, satisfying and tasty. Even a small portion of mushrooms will quickly satisfy hunger, and lecithin, which is part of the fruit, cleanses the body of fat deposits. Therefore, mushroom dishes have won the positive recommendations of nutritionists and the chefs' favor.
Processed cheese gives the appetizer a special tenderness, thanks to which the salad acquires an amazing consistency, which allows it to be served with morning sandwiches, spread on crackers or toasts. He will bring a touch of celebration to a family feast and decorate any festive table. The dish will be remembered by everyone for its pleasant and unusual taste, and will also satisfy the most demanding gourmets. In addition, you can prepare a salad in literally 30 minutes, so it is especially useful when guests unexpectedly appear. And an affordable and all-season set of products for the dish allows you to delight guests and relatives with a salad all year round.
- Caloric content per 100 g - 282 kcal.
- Servings - 3
- Cooking time - 15 minutes for slicing food, plus time for boiling eggs
Ingredients:
- Pickled mushrooms - 250 g
- Eggs - 2 pcs.
- Mustard - 0.5 tsp
- Salt - a pinch
- Mayonnaise - 1 tablespoon
- Pickled cucumbers - 2 pcs.
- Processed cheese - 100 g
- Soy sauce - 1 tablespoon
Step by step preparation of mushroom salad with eggs and mayonnaise, recipe with photo:
1. Place the pickled mushrooms in a sieve and leave to drain off the excess pickle. Then with a sharp knife, cut into medium pieces.
2. Place eggs in a saucepan, cover with cold water and boil. Screw the temperature down to the minimum setting and cook for 8-10 minutes until a steep consistency. Transfer them to a bowl of cold water and cool. Then peel and cut into pieces.
3. Remove the pickles from the jar and pat dry with a paper towel. Use a sharp knife to cut them into cubes.
4. Cut the processed cheese into cubes. If it is very soft and poorly cut, then pre-soak it in the freezer for about 15 minutes. The food will become harder and can be sliced easily.
5. For salad dressing combine soy sauce, mayonnaise, mustard and a pinch of salt in a small bowl. Mix the ingredients well.
6. In a deep bowl, combine all the ingredients of the salad and season them with dressing.
7. Stir the mushroom salad with eggs and mayonnaise and serve. You can keep it in the refrigerator for a while before serving. But not for long, about 15 minutes. Otherwise, the pickles will drip and the dish will become very watery.
See also a video recipe on how to make a mushroom salad.
