Deconstructed Egg Salad

Sina Mizrahi

Recipe By Sina Mizrahi

Cooking and Prep: 20 m
Serves: 6
Contains:

Preference: Parve
Difficulty: Easy
Occasion: Shabbat , Passover , Sukkot , Nine Days
Diet: Vegetarian , Gluten Free , Low Carb , Pescatarian , Paleo
Source: Relish by Binah Magazine
Category: Appetizers , Mains
Nutritition:

Ingredients (9)

Main ingredients

6 hard-boiled eggs, peeled and sliced
2 tablespoons Bartenura Olive Oil

X

Bartenura Olive Oil
1 onion, thinly sliced
1 cup sliced mushrooms
1 clove garlic, minced or 1 cube Gefen Frozen Garlic

X

Gefen Frozen Crushed Garlic
1/2 teaspoon Haddar Kosher Salt

X

Haddar Kosher Salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional)
chopped cilantro, as a garnish

Start Cooking

For the Egg Salad

Heat the olive oil in a skillet over a medium flame, and sauté the onions until translucent.
Add the mushrooms and garlic and stir to coat in oil. Season with salt, pepper, and cayenne. Sauté until everything has caramelized, about 12 to 15 minutes.
Place the egg slices on a serving plate or over bread. Spoon the mushroom mixture over the eggs and garnish with cilantro. Serve warm or cold.

Tags:

Reviews
Questions and answers

BACK TO TOP