Upgrade your Christmas menu with this mushroom salad recipe

A mushroom salad with eggs has the potential to be not only a fantastic Christmas dish but also a recurring presence in your routine meal plans. Few ingredients, a bit of chopping, and voilà — a bowl full of deliciousness is ready.

Although the traditional vegetable salad has often been the star of holiday dining tables, a mushroom and egg salad is a strong competitor. This salad is so good; people will definitely reach out for seconds. It is an outstanding choice for an appetizer during family gatherings, house parties, or even as a unique enticing dinner dish.

Before the mushrooms join the salad party, it is crucial to give them a proper heat treatment. This trick enhances their texture, making them softer yet firm and pliable. Moreover, this also helps in preserving them in the salad, ensuring they don't go bad. But honestly, you won't need to worry about that. This salad is so scrumptious, there likely isn't going to be any leftovers by the next day.

1. Hard boil the eggs in salted water, approximately for about 10 minutes. After boiling, peel and dice them.
2. Wash the mushrooms; then slice them. Boil them in salted water for about 10 minutes until they soften. Strain them and allow to cool. Cut them into small pieces.
3. Wash the leek and chop finely. If you prefer a substitute, you can use spring onions.
4. In a small bowl, mix mayonnaise, mustard, sweet and hot paprika, salt and pepper to prepare the sauce.
5. Pour the prepared sauce into a bowl with the other ingredients and stir everything well.
6. For the best taste, serve the salad immediately after preparation.