Mushroom and Egg Salad

Mushroom and Egg Salad

Mushroom and Egg Salad


4 hard-boiled eggs, roughly chopped

350 – 400 g mushrooms

4-5 tbsp mayonnaise

1 tsp Dijon mustard

salt, black pepper

Cook mushrooms in salted water for few minutes till soft. Drain well and chill. Then roughly chop and transfer to a large bowl.  Add roughly chopped eggs, seasoning, mayonnaise, mustard and stir all well. Garnish with fresh parsley. Voila all ready!