Gaby
Finely chop the onion and drizzle it with the mushroom marinade. Set aside the nice mushroom caps, and chop the rest for the salad. Dice the boiled carrots, celery, and pickles into small cubes, grate the apples on a coarse grater, and add the peas and chopped mushrooms. Mix everything together with mayonnaise or sour cream. Season with salt, pepper, and sugar to taste.
Grease a small bowl with oil, pack the salad tightly into it, and carefully invert it onto the center of a serving dish. Arrange the remaining salad around it. Cut the peeled eggs in half lengthwise and place each half on top of the salad mound. Sprinkle with chopped onion and top each egg half with a mushroom cap.
**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
