Are you looking for a light, delicious and healthy food to bring to your next summer BBQ? Look no further than this easy-to-make egg and mushroom salad. This dish is full of nutritious ingredients like fresh eggs, mushrooms and plenty of spices that will tantalize your taste buds all while keeping you energized for the rest of the day! With three simple steps from start to finish, it’s an effortless way to enjoy a delectable meal in no time at all. So grab your favorite bowl or plate, prepare the ingredients as instructed below and savor every bite!
Recipe
Serves 4
1 lb. white button mushrooms
2 tbsp. lemon juice
2 tbsp. parsley, chopped
1 onion, diced
2 gherkins, diced
1 tbsp. chives, chopped
6 oz. peas, drained
6 tbsp. Paleo mayonnaise (We like Primal Kitchen)
4 tbsp. coconut yogurt
1 tsp. Dijon mustard
8 eggs, hard boiled, chopped
salt & pepper
How to Prepare
Place the mushrooms in a pot and cover with water. Bring to a boil and simmer for 5 minutes, then drain the mushrooms and chop them up.
Place the mushrooms into a bowl and drizzle over the lemon juice.
Add in the remaining ingredients, season with salt and pepper, stir to combine and serve.
