Egg, Mushroom and Pimento Salad

Preparation info

  • Difficulty


  • Serves


Appears in

Cooking for Christmas

Cooking for Christmas

By Josceline Dimbleby

Published 1978

  • About

A satisfying salad which can also be used as a first course to a meal.


  • 1 carton fresh soured cream
  • 2 heaped tablespoons (4 x 15 ml spoon) mayonnaise
  • 3-4 teaspoons (3-4 x 5 ml spoon) mild French mustard
  • ½ level teaspoon (2.5 ml spoon) ground cinnamon
  • black pepper, salt
  • 4 sliced hardboiled eggs
  • 1 large green or red pimento - sliced very thinly
  • ½ lb (200 g) mushrooms - sliced thinly chopped
  • parsley for garnish


In a large bowl mix together the cream and the mayonnaise until smooth. Add the mustard, cinnamon, salt and black pepper to taste. Stir in the prepared pimento and mushrooms and lastly the sliced eggs. Transfer the mixture to a serving bowl and decorate the edges with chopped parsley.