Light Egg and Mushroom Salad
ContinentalWeight ManagementDesi eggsEasy
A light salad of boiled egg and sautéed mushrooms with lemon and herbs — low in oil, high in protein, and ready in minutes.
Prep time10 min
Cook time8 min
Total time18 min
Servings2
Ingredients
- 2 eggs, boiled
- 1 cup mushrooms, sliced
- 1 tsp oil
- 1 tbsp lemon juice
- 1/2 tsp salt
- A pinch of black pepper
- Fresh parsley or coriander for garnish
Method
- Boil the eggs for 10 minutes, cool, peel and quarter.
- Heat oil in a pan on high heat and sauté the mushrooms for 3–4 minutes until golden.
- Season the mushrooms with salt and pepper and let them cool slightly.
- Combine the mushrooms and egg quarters in a bowl.
- Drizzle with lemon juice, garnish and serve warm or at room temperature.
Nutrition — estimated per serving
Calories (estimate)180 kcal
Protein (estimate)12 g
Fat (estimate)10 g
Carbs (estimate)6 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Cook the mushrooms on high heat in a single layer so they brown instead of steaming. Food safety: eggs must be fully boiled. Allergens: contains egg. Substitute: use capsicum or zucchini instead of mushrooms, or add a spoon of dahi for a creamy dressing. This is a light, balanced meal — it is not a weight-loss treatment. Nutrition values are estimates based on standard per-egg values.