Russian Egg and Mushroom Salad
Great stuffed in deviled eggs and on crackers.
5 Tbspcanola oil
1 lbwhite button mushrooms, roughly chopped
1/2 mediumyellow onion, roughly chopped
1/3 cfinely chopped fresh dill
4 largehard boiled eggs, roughly chopped
2 Tbspdijon mustard
1 Tbspfresh lemon juice
·kosher salt and freshly ground black pepper, to taste
How to Make Russian Egg and Mushroom Salad
- Heat 3 Tablespoons oil in a 10-inch skillet over medium-high heat, and add mushrooms cook, stirring often, until browned,14-16 minutes.
Transfer to a large bowl and set aside.
- Heat remaining oil in skillet and add onion; cook, stirring often, until lightly caramelized, about 10 minutes. Transfer to bowl with mushrooms, along with dill and eggs.
- Whisk together mayonnaise, mustard, and lemon juice in a medium bowl. Add to mushroom mixture and toss until evenly combined; season with s & p.