Bert Greene's Adult Egg Salad
Ready In: 10 mins
Yields: 3 1/2 cup
Ingredients
- 1 tablespoon unsalted butter
- 1 large shallot, quartered
- 1 large wild mushroom, cap and steam coarsely chopped (shiitake, crimini, porcini)
- 1 tablespoon italian hard salami, chopped (such as sopressata)
- 6 eggs, hard cooked and chopped
- 1 tablespoon mayonnaise
- 1 teaspoon green onion, chopped
- salt, to taste
- pepper, to taste
Directions
- Melt the butter in a small skillet over medium-low heat.
- Add the shallot and mushrooms and cook until golden, about 5 minutes. Remove them from the skillet and finely chop.
- Saute the minced salami in the same skillet until crisp, about 5 minutes.
- In a bowl, combine the eggs, shallot, mushroom, salami, and any residual drippings from the skillet. Add the mayonnaise and green onion. Mix well. Add salt and pepper to taste.
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