Prepare the Eggs and Vegetables: Boil the eggs until hard-cooked, about 10 minutes, then cool under running water. Peel the eggs, separate the yolks from the whites, and set aside.

Cut the egg whites into slices or small cubes. Mash the yolks in a separate bowl using a fork.

Cook the Mushrooms: Melt the butter in a frying pan over medium heat.

Add the cubed mushrooms and fry for 5-7 minutes until they start to brown.

Season with salt and continue to fry for another 1-2 minutes.

Remove from heat and let the mushrooms cool off to room temperature.

Prepare Other Ingredients: Cut the pickled cucumbers and boiled carrots into cubes.

Make the Dressing: In the bowl with the mashed egg yolks, add olive oil, sour cream, and chopped dill. Mix well until the dressing is smooth and creamy. Adjust salt to taste.

Assemble the Salad: In a large mixing bowl, combine the sliced egg whites, cooked mushrooms, cubed cucumbers, and carrots.

Pour the dressing over the salad ingredients and gently mix everything together until well coated.

Serve: Transfer the salad to a serving dish and let it chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.