This is a fresh variation on an old classic. Egg salad is spiced up with fresh cilantro and mushrooms as well as the usual ingredients. Great for a spring or summertime meal, or just as lunch to take to work!
In a medium bowl, stir together the eggs, mayonnaise, cilantro, mustard, lemon juice, lime juice, celery, and mushrooms. Season with salt and pepper to taste. Serve on bread or toast.
Per Serving: 270 calories; protein 6g; carbohydrates 2.8g; fat 26.3g; cholesterol 187.1mg; sodium 279mg.