Champignon Salat Mit Ei German Mushroom Egg Salad
Delight in the fresh, earthy flavors of *Champignon Salat Mit Ei*, a traditional German Mushroom Egg Salad that's as wholesome as it is versatile. This quick and easy recipe brings together tender white button mushrooms and perfectly hard-boiled eggs, all coated in a luscious, tangy dressing made from sour cream, mayonnaise, Dijon mustard, and a splash of fresh lemon juice. Brightened with fresh parsley and chives, this chilled salad is the perfect balance of creamy and zesty, making it an excellent appetizer, side dish, or even a spread for fresh bread. Ready in just under 30 minutes, this salad is a must-try for fans of European cuisine and those seeking a fresh twist on classic comfort food. Keywords: German mushroom egg salad, Champignon Salat Mit Ei, creamy mushroom salad, easy European recipes.
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Recipe Information
Ingredients
- 250 g Fresh white button mushrooms
- 4 large Eggs
- 3 tbsp Sour cream
- 2 tbsp Mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp Fresh lemon juice
- 2 tbsp Fresh parsley (chopped)
- 2 tbsp Chives (chopped)
- 0.5 tsp Salt
- 0.25 tsp Black pepper (freshly ground)
Instructions
Rinse the mushrooms thoroughly under cold water to remove any dirt. Pat them dry with a paper towel and slice thinly.
Bring a medium-sized pot of water to a boil. Carefully add the eggs and boil for 9-10 minutes to achieve fully hard-boiled eggs.
Once the eggs are done, transfer them to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes, then peel and dice them into small pieces.
In a large mixing bowl, combine the sour cream, mayonnaise, Dijon mustard, and lemon juice. Whisk together until smooth and creamy.
Add the sliced mushrooms, diced eggs, chopped parsley, and chopped chives to the dressing. Gently fold everything together until the mushrooms and eggs are well-coated.
Season the salad with salt and freshly ground black pepper, then mix again to distribute the seasoning evenly.
Cover the bowl with plastic wrap and let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Before serving, give the salad a gentle stir. Serve cold as a light appetizer, side dish, or on fresh bread for a wholesome snack.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 792 mg | 264% | |
| Sodium | 1690 mg | 73% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 8.6 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 192 mg | 15% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1172 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
