Egg and Mushroom Salad

Put cold water into a pot and place the eggs in and turn the heat onto medium until the water begins to boil. Cook for approximately 10-12 minutes. Remove and place in an ice bath to cool. Once cooled remove the shell and dice the eggs.

While the eggs are cooking dice the onion. Wash the mushrooms and slice. Wash and chop the parsley.

Add a drizzle of oil into a pan and once it's hot add the onion and mushrooms. Add salt and pepper and cook over medium heat for about 5 minutes. Remove the mixture and place in a bowl.

Place the diced egg, the parsley, mushrooms and onion on a plate or bowl. Mix everything together with mayonnaise or the dressing we suggest (in Tips and Tricks) and it's ready to serve.

This dressing is great for your salad: place half a cup of mayonnaise, drizzle of lemon juice (2 tablespoons), 1 tablespoon Dijon mustard, and your desired amount of salt and pepper in a bowl. Mix everything well until it's creamy and toss the salad with this dressing.

This salad goes great on top of toast.

We recommend that you substitute parsley for dill or cilantro as it gives the salad a better flavor.

Even though it's a question of individual tastes, this salad chilled or room temperature tastes wonderful.