Finely chop the onion. Toss it with a little of the pickling liquid from the jar of pickled mushrooms. Set aside the whole mushroom caps to use as ‘hats,’ and chop the remaining mushrooms for the salad. Dice the boiled carrots, celery, and pickles into small cubes. Grate the apples on a coarse grater, then add the peas and chopped mushrooms. Mix everything with mayonnaise or sour cream. Season with salt, pepper, and sugar to taste.
Grease a small bowl with oil. Pack the salad tightly into the bowl, then carefully invert the bowl onto the center of a serving dish. Arrange the remaining salad around the mound. Cut the peeled eggs in half lengthwise and press each half onto the salad mound. Sprinkle with the chopped onion and place a reserved mushroom cap on each egg half.
Ingredients:
- 6 hard-boiled eggs
- Pickled mushrooms
- 2 carrots
- 2 pickles
- 2 apples
- 1 can of peas
- Celery
- 1 onion
- 1 jar of mayonnaise
- Salt, pepper, and sugar to taste
