Mushroom and egg salad recipe
Mushroom and Egg Salad recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼
Featured image is generic and does not represent the final look of a dish.
Ingredients
| 8 | eggs, boiled and diced |
| 1 large can(s) | corn, drained |
| 1 large can(s) | mushrooms, sliced and drained |
| 200 g | yoghurt |
| 200 g | mayonnaise |
| salt and pepper | |
| vinegar | |
| 1 tbsp | parsley, chopped |
| 1 tbsp | chives, chopped |
| 1 dash(es) | Worcestershire sauce |
| 1 dash(es) | lemon juice |
Instructions
In a bowl, gently mix together the eggs, corn, mushrooms, yoghurt, mayonnaise, parsley and chives. Season to taste with salt, pepper, vinegar, Worcestershire sauce and lemon juice.
Allow to chill for 2-3 hours before serving.
Preparation time:
ca. 10 min
Resting time:
ca. 2 hrs
Grade of difficulty:
easy
Calories per portion:
n/a
Tags: recipe, Mushroom and egg salad recipe, diy, how to cook, prepare Mushroom and egg salad recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com
(Visited 7 times, 1 visits today)
