Egg salad with mushrooms and asparagus

Ingredients

• 2 hard-boiled eggs
• 2 tablespoons mayonnaise
• 2 stalks of canned asparagus
• 2 tablespoons canned champignons
• mustard
• salt
• pepper
• parsley

Preparation method (receipt)

Clean eggs. Dry mushrooms and asparagus and cut into slices. Mix mayonnaise and mustard, add salt and pepper to taste. All mix and serve sprinkled with parsley.