Egg and Mushroom Mayonnaise Salad Topper

This salad bowl is a perfect combination of protein and mushrooms, making it a healthy and delicious salad topper.

The soft-boiled eggs provide a creamy texture, while the mushrooms add a savoury flavour. The mayonnaise dressing gives the salad a tangy and slightly sweet taste, making it a perfect match for any salad.

The combination of all these flavours and textures creates a delicious and satisfying salad bowl that can be enjoyed any time of the day.




15 mins


5 mins

1 lb. (450g) white button mushrooms
2 tbsp. lemon juice
2 tbsp. parsley, chopped
1 onion, diced
2 gherkins, diced
1 tbsp. chives, chopped
6 oz. (170g) peas, drained
6 tbsp. gut healthy mayonnaise
4 tbsp. thick ‘live’ yogurt
1 tsp. Dijon mustard
8 eggs, hard boiled, chopped
salt & pepper

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.









* If applicable; this ingredient is free from gluten/gliadin and other major troublesome components, but may slow down any intended weight loss if consumed regularly due to it’s possible affect on blood sugar, and consequently fat metabolism. Either omit it, or use minimally during any weight loss phase for maximum results. Nutritional content is per serving.

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Egg and Mushroom Mayonnaise Salad Topper

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