Breakfast Egg & Mushroom Salad
Serves
4
Prep Time
15 minutes
Cook Time
5 minutes
Ingredients
1 lb (450 g) white button mushrooms
2 tbsp lemon juice
2 tbsp parsley, chopped
1 onion, diced
2 gherkins, diced
1 tbsp chives, chopped
6 oz (170 g) peas, drained
6 tbsp mayonnaise
4 tbsp Greek yogurt
1 tsp Dijon mustard
8 eggs, hard boiled, chopped
salt & pepper
Nutrition
(Per Serving)
Calories
337
Fats
26 g
Protein
18 g
Carbs
9 g
Instructions
- Place the mushrooms in a pot and cover with water. Bring to a boil and simmer for 5 minutes, then drain the mushrooms and chop them up.
- Place the mushrooms into a bowl and drizzle over the lemon juice. Add in the remaining ingredients, season with salt and pepper, stir to combine, and serve.