Hearty egg salad with mushrooms, oranges and Korean carrots

Hearty egg salad with mushrooms

This consists of an original combination of fried mushrooms and juicy fruit , spicy vegetables and soft cheese. The ingredients are mixed together and garnished with mayonnaise. Tasty, filling and flavorful, it’s the perfect appetizer for any occasion.

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  • 2-3 eggs
  • 250-300 g mushrooms
  • 1 tbsp vegetable oil
  • Salt, to taste
  • 100 g cheese
  • 1 orange
  • 100-150 g pickled carrots, Korean style
  • mayonnaise, to taste


  1. Put the eggs in a saucepan and boil hard for about 10 minutes.
  2. Then remove from the heat, allow to cool and dice.
  3. Cut the mushrooms into bite-sized pieces.
  4. Heat the oil in a frying pan.
  5. Fry the mushrooms in it until the liquid has evaporated.
  6. Season with salt, remove from the heat and allow to cool.
  7. Dice or coarsely grate the cheese.
  8. Peel the orange, remove the white skin and cut into pieces.
  9. Put all the ingredients in a bowl.
  10. Add the carrots and mayonnaise.
  11. Mix the egg salad well and serve as a starter.


  • pot
  • bowl
  • frypan
  • knife
  • cutting board

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