Deconstructed Egg Salad

Recipe By Sina Mizrahi

Ingredients (9)

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

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

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Gefen Frozen Crushed Garlic
1/2 teaspoon Haddar Kosher Salt

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

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.

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