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Recipe by Leah Hamaoui

Upgraded Egg Salad

Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Egg

Ingredients

Upgraded Egg Salad

  • oil, for frying

  • 1 medium onion, diced

  • 1 (10-oz./280-g.) package white button mushrooms, sliced thinly

  • 5 hard-boiled eggs, grated

  • 1/3 cup Gefen Mayonnaise

Directions

Prepare the Upgraded Egg Salad

1.

In a medium-sized pot, heat the oil over medium-high heat.

2.

Add the onion and sauté until starting to brown. Add the sliced mushrooms and cook until the onions are beautifully golden and the mushrooms have softened, about 10–12 minutes.

3.

Transfer onion and mushroom mixture to a bowl and add the grated eggs and seasonings. Mix well and serve!

4.

Lasts in the fridge for three to four days.

Credits

Styling and Photography by Sina Mizrahi

Upgraded Egg Salad

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