Egg Salad MRT Recipe

Boil the Eggs

Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and remove it from heat. Let the eggs sit for 10-12 minutes.

Cool and Peel the Eggs

After the eggs have sat for the allotted time, transfer them to a bowl of ice water to cool for about 5 minutes. Once cooled, peel the eggs and chop them into small pieces.

Prepare the Onion

While the eggs are cooling, finely chop the red onion.

Mix the Salad

In a large bowl, combine the chopped eggs, red onion, mayonnaise, Dijon mustard, salt, and black pepper. Stir until well combined.

Add Olive Oil

Drizzle the olive oil over the egg mixture and fold gently to combine.

Serve on Arugula

On a serving plate, lay down the arugula and spoon the egg salad mixture on top. Serve immediately.