Fresh Spring Egg Salad
This refreshing egg salad combines the creaminess of fresh eggs with the peppery punch of arugula and the juicy sweetness of tomatoes, creating a delightful mix of flavors and textures. Perfect for a light lunch or picnic, this salad is a springtime favorite!
ingredients
- 8 large eggs
- 2 cups arugula leaves
- 2 large tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh chives, for garnish
steps
- 1.
Place the eggs in a saucepan and cover with cold water. Bring to a boil over high heat. Once boiling, remove from heat, cover, and let sit for 10 minutes. Drain and place the eggs in an ice bath to cool.
- 2.
Peel the eggs and chop them into small pieces.
- 3.
In a large mixing bowl, combine the chopped eggs, arugula, tomatoes, and red onion.
- 4.
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper.
- 5.
Pour the dressing over the egg mixture and gently toss to combine.
- 6.
Refrigerate for at least 30 minutes to allow the flavors to meld.
- 7.
Serve chilled, garnished with fresh chives.
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