For the mushrooms, white button mushrooms or white Shimeji give the best appearance, Shiitake, brown Shimeji, or Cremini will result in a browner appearance to the salad. If you have seen what the Thais cook, appearance is not a show stopper here, just as long as it tastes good. I used Shiitake with the stems removed and just sliced, not diced.

Heat a large non stick pan on medium heat and add a splash of olive oil, when the oil is hot, add the mushrooms and saute for 10-15 minutes or until golden brown and no liquid is in the pan.

Put the mushrooms in a large mixing bowl. Photo showing the browned mushrooms just before I took them out of the pan.

Same pan, and another splash of olive oil, when the oil is hot, add the onion and saute for 10-12 minutes or until golden, then add in the garlic and cook for another minute and remove from heat.

Add the onion, eggs, and dill to the mixing bowl and mix together to combine.

In a small bowl, mix together the mayo, mustard, and lemon (lime) juice, stir the dressing into the salad until evenly coated, add more mayo if needed. Season with salt and pepper to your liking.

Chill for several hours in the fridge before serving. Serve with a little bit of fresh dill sprinkled on top.