Servings: 6 as an appetizer Olive oil to sauté 1 lb fresh white mushrooms, diced 1 medium onion, finely diced 1 garlic clove, minced 4 large hard boiled eggs, diced (click here for quick tutorial) 1/4 cup fresh dill, finely chopped 1/2 cup mayonnaise 1 Tbsp Dijon mustard 2 tsp lemon juice Salt & Pepper to taste
Heat a large skillet over medium/high heat. Add 2-3 Tbsp olive oil then mushrooms and sauté about 12-15 min, or until golden brown and no liquid remains. Transfer mushrooms to a mixing bowl.
While mushrooms are cooking, heat a second non-stick pan over medium heat with 2 Tbsp olive oil and sauté diced onions 10-13 min or until golden,
then press in garlic clove and sauté another 1-2 min until fragrant. Add onions to the mixing bowl, then add diced eggs and chopped dill.
For the dressing, stir together: 1/2 cup real mayo, 1 Tbsp dijon and 2 tsp lemon juice.
Stir dressing into your salad until evenly coated. Season lightly with salt and pepper to taste and serve salad at room temp or chilled.