Originally posted by Sarah – March 7, 2015
If you kept adding a few mushrooms to this and a few mushrooms to that, then you may have just a few more left for this quick snack or light lunch. Simply make some hard boiled eggs (I make them every week for on-the-go breakfasts and protein filled snacks) and cut them in half. Scoop out the yolks into a bowl and for two eggs I mix in about a Tablespoon of mayo and a pinch of salt. Both the mayo and salt are added to your preference so taste as you go. Gently clean and finely diced 4 mushroom caps (save the stems for veggie broth!) and put them in a skillet with a touch of oil, some butter, and a pinch of salt. Sautée them until they give off their liquid and become aromatic. Mix half of the cooked mushrooms into the yolk mixture and spoon the mixture into the cooked egg whites. Top the eggs with the remaining mushrooms and sit back to enjoy!