Egg Salad Platter

It is said that "no one was born an artist" and I truly believe in it. It is all about the struggle of discovering oneself. The indomitable urge to express what's going within. It's been quite some time now that cooking has been established as a form of art. Or rather, a well balanced combination of art and science. Well, today lets talk about the art part of it. I think, the main component that enriches any art form is emotions, and cooking is no exception. Why does mom's food taste the best in the whole world? Simply because it's made with the purest of emotions, love.

And what could be better than spreading love? Anyone can be an artist in one's own terms. You just need to explore until you find the best way to express yourself. I know cooking sounds dauting to many, but don't give up without trying. Start with simple things and soon you will emerge as the master chef of your kitchen. Therefore, today I bring a simple yet exciting recipe that anyone can cook. I promise you will love it so will your loved ones.

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Eggs (large size): 2 (If using small size eggs then make it 3)
Button mushrooms (diced): 1 cup
Onions (chopped): 1 cup
Spring onion greens (chopped): 1/2 cup
Mayonnaise: 3 tbsp
Dijon mustard/ mustard paste: 1 1/2 tbsp
Ground black pepper: 1 tsp
Sugar: 1 tsp
Salt to taste
A little oil
Bread or tortilla to serve with (optional)


  1. Hard-boil the eggs and dice them. (*Tips for boiling eggs and easy peeling at the end of the recipe)
  2. Saute the mushrooms.
  3. Mix all the ingredients together.
  4. Serve as a salad, or use as sandwich spread, or use as filling for wraps.

*Take water and eggs in a pan. Make sure the eggs a fully submerged. Bring it to a boil and let it boil for two minutes. Then turn off the heat and let it rest for 10 to 12 minutes. Take the eggs out of the pan and put them in cold water for a couple of minutes. Now it's time to peel, hold them under running water while peeling and peel gently.

Videography by Swakshar Ghosh.


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