Egg Salad with Corn and Mushrooms

A classic homemade salad that always turns out delicious and is loved by almost everyone. Simple ingredients, familiar flavors, and a well-balanced combination make it a versatile dish — perfect both for everyday meals and for a festive table 

Ingredients

• 4 boiled eggs

• 2 medium onions

• 1 can of canned corn (341 ml)

• 600 g fresh mushrooms

• 2–3 tbsp mayonnaise

• pinch of salt

• vegetable oil for frying

Steps

1. Cut the eggs and onions into cubes, and slice the mushrooms

2. Sauté the onions in vegetable oil until translucent

3. Add the mushrooms and continue frying until the onions turn golden

4. Combine all ingredients

5. Add corn, season with salt, and mix with mayonnaise