Start by boiling the eggs until hard-boiled—about 9-10 minutes. Once cooked, cool them in ice water, then peel and chop into chunks. This step makes the eggs creamy and aromatic, providing a hearty element to the salad.

In a skillet, lightly sauté the sliced mushrooms with a drizzle of olive oil and minced garlic until they release their aroma and turn golden. Set aside to cool. These earthy, aromatic mushrooms lend a rustic, rich flavor to the dish.

In a large bowl, combine chopped mushrooms, corn kernels, diced onions, chopped pickles, red bell pepper, and chopped chives and dill. Toss to combine, creating a textured, colorful base that’s fresh and bright.

In a separate small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, olive oil, finely minced garlic, salt, and pepper until smooth and creamy. The flavorful, tangy dressing balances piquant, bright, and savory notes.

Pour the dressing over the vegetable mixture. Gently fold to coat everything evenly, ensuring a balanced and flavorful salad with a textured, satisfying bite. Garnish with additional herbs if desired, and serve chilled for maximum freshness.