Russian Egg and Mushroom Salad

Pat Duran


This easy Russian salad comes from Anya Von Bremzen's - Serve it open-faced on thick sourdough rye with dill pickle spears. This was also recommended by my neighbor, Galena also from Russia and also an American citizen.
Great stuffed in deviled eggs and on crackers.

★★★★★ 1 vote
makes 2 cups about
15 Min
25 Min


5 Tbsp
canola oil
1 lb
white button mushrooms, roughly chopped
1/2 medium
yellow onion, roughly chopped
1/3 c
finely chopped fresh dill
4 large
hard boiled eggs, roughly chopped
3/4 c
2 Tbsp
dijon mustard
1 Tbsp
fresh lemon juice
kosher salt and freshly ground black pepper, to taste


1Heat 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.
2Heat 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.
3Whisk together mayonnaise, mustard, and lemon juice in a medium bowl. Add to mushroom mixture and toss until evenly combined; season with s & p.

About Russian Egg and Mushroom Salad

Other Tags: Quick & Easy, Healthy