Egg Salad Recipe

Time30m

Serves4

egg salad, red onion, arugula and Edamame GF, olive oil

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Ingredients

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1
Boil the Eggs
Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let sit for 12 minutes.
2
Prepare the Edamame
If using frozen edamame, boil in salted water for about 5 minutes until tender. Drain and let cool.
3
Chop the Red Onion
Finely chop the red onion and set aside.
4
Make the Dressing
In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, salt, and black pepper. Adjust seasoning to taste.

5
Peel and Chop the Eggs
Once the eggs have cooled, peel them and chop them into bite-sized pieces.
6
Combine Ingredients
In a large mixing bowl, combine the chopped eggs, edamame, red onion, and arugula.
7
Add Dressing
Pour the prepared dressing over the salad mixture and gently toss to combine until everything is well-coated.