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Egg Salad Recipe

Ingredients

2 tablespoons olive oil

2 small yellow onions, halved

1 green bell pepper, halved

1 large carrot, halved

2 cups fresh mushrooms, sliced

2 large currants

6 eggs

1/2 teaspoon salt

1 1/2 teaspoons ground black pepper

1 cup milk

1 1/2 cups fresh white wine

1 cup sour cream

1/4 cup Italian seasoning

1 teaspoon ground black pepper

Directions

Heat olive oil in a large saucepan over medium heat. Add onion and bell pepper; saute for 5 minutes. Add carrots; cook for 5 minutes. Add mushrooms; cook for 5 minutes. Stir in currants and eggs. Cook for 3 minutes; stir in salt and pepper. Cook for 3 to 4 minutes or until vegetables are tender. Add wine, cream cheese, cream of mushroom soup mix, Worcestershire sauce, Parmesan cheese, celery salt and pepper. Bring to a slow boil, stirring constantly, until the mixture thickens. Remove from heat and stir into the egg salad.

Comments

Jihn Gilli writes:

⭐ ⭐ ⭐ ⭐ ⭐

It's my first time ever making it and it turned out awesome! Such a great consistency and delicious presentation. If you like green beans and if you like corn flakes, give this recipe a try. It's super easy and it's great to customize. I ended up making substitutions and it really cut down on the sugar but it still had a great flavor. I kept it in my collection.