Prepare the Eggs and Vegetables:
Boil the eggs until hard-cooked, about 10 minutes, then cool under running water. Peel the eggs, separate the yolks from the whites, and set aside.
Cut the egg whites into slices or small cubes. Mash the yolks in a separate bowl using a fork.
Cook the Mushrooms:
Melt the butter in a frying pan over medium heat.
Add the cubed mushrooms and fry for 5-7 minutes until they start to brown.
Season with salt and continue to fry for another 1-2 minutes.
Remove from heat and let the mushrooms cool off to room temperature.
Prepare Other Ingredients:
Cut the pickled cucumbers and boiled carrots into cubes.
Make the Dressing:
In the bowl with the mashed egg yolks, add olive oil, sour cream, and chopped dill. Mix well until the dressing is smooth and creamy. Adjust salt to taste.
Assemble the Salad:
In a large mixing bowl, combine the sliced egg whites, cooked mushrooms, cubed cucumbers, and carrots.
Pour the dressing over the salad ingredients and gently mix everything together until well coated.
Serve:
Transfer the salad to a serving dish and let it chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
Serving Suggestions
The Egg and Mushroom Salad can be served in various delightful ways:
As a Standalone Dish: It’s filling enough to serve as a light main course.
With Bread: Accompany it with slices of crusty bread for a more rounded meal.
Alongside Proteins: Serve alongside grilled chicken or fish for added protein.
As a Starter: Present it as a starter or side dish as part of a larger meal.
Cooking Tips
Uniform Cooking: For even cooking, make sure the mushrooms and other vegetables are cut into uniform pieces.
Enhancing Flavors: To enhance the flavors, consider sautéing the mushrooms in a mix of butter and olive oil.
Texture: For added crunch, include raw components like radishes or celery in the salad.
Nutritional Benefits
Eggs: A great source of high-quality protein and vitamins B2, B12, and D, which are essential for energy production and bone health.
Mushrooms: Rich in antioxidants, B vitamins, and minerals like selenium, which support the immune system and prevent cell damage.
Carrots: High in beta-carotene, which is converted into vitamin A in the body, supporting good vision and immune function.
Olive Oil & Sour Cream: Provide healthy fats that are good for heart health and help absorb vitamins from other ingredients.
Dietary Information
This salad is gluten-free and can be made healthier by substituting sour cream with Greek yogurt to reduce fat and increase protein content. It’s also suitable for vegetarian diets but not for vegans due to the eggs and dairy.
Why You’ll Love This Recipe
Versatility: This salad is versatile enough to be served at any meal or occasion.
Flavorful and Satisfying: The combination of hearty mushrooms with creamy eggs and tangy pickles creates a satisfying dish that’s full of flavor.
Health Benefits: It’s packed with nutrients that promote good health, including proteins, healthy fats, and essential vitamins.
Simple and Quick: Despite its sophistication, this salad is simple to make and can be prepared in advance, making it perfect for busy days.
Conclusion
The Egg and Mushroom Salad is more than just a dish; it’s a healthy, flavorful, and satisfying meal option that’s sure to please any palate. Whether you’re looking for a quick lunch, a hearty side dish, or a light dinner, this salad fits the bill. Its combination of textures and flavors makes it a delightful choice for any dining occasion, providing a nutritious boost without compromising on taste.
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