Salat iz Yaits i Gribov (Russian Egg and Mushroom Salad)

  • Serves

    makes about 2 cups


This easy Russian salad comes from Anya von Bremzen's _ Please to the Table: The Russian Cookbook_ (Workman, 1990). Serve it open-faced on thick sourdough rye with dill pickle spears. This recipe first appeared in our April 2011 special Sandwich Issue with the article Salad Days.


  • 5 tbsp. canola oil
  • 1 lb. white button mushrooms, roughly chopped
  • 12 medium yellow onion, roughly chopped
  • 13 cup finely chopped fresh dill
  • 4 hard-boiled eggs, roughly chopped
  • 34 cup mayonnaise
  • 2 tbsp. Dijon mustard
  • 1 tbsp. fresh lemon juice
  • Kosher salt and freshly ground black pepper, to taste


Step 1

Heat 3 tbsp. oil in a 10″ skillet over medium-high heat, and add mushrooms; cook, stirring often, until browned, 14-16 minutes. Transfer to a large bowl and set aside. Heat remaining oil in skillet and add onion; cook, stirring often, until lightly caramelized, about 10 minutes. Transfer to bowl with mushrooms, along with dill and eggs.

Step 2

Whisk together mayonnaise, mustard, and lemon juice in a medium bowl. Add to mushroom mixture and toss until evenly combined; season with salt and pepper.

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