Egg And Vegetable Salad Recipe

Boil Eggs

Place 4 eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove eggs and let them cool before peeling and slicing.

Prepare Vegetables

While the eggs are cooling, chop 1 cucumber, 2 bell peppers (any color), 1 red onion, and 1 cup of cherry tomatoes into bite-sized pieces. Place them in a large bowl.

Make Dressing

In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, salt, and pepper to taste.

Combine Ingredients

Once the eggs are peeled and sliced, add them to the bowl with the vegetables. Pour the dressing over the salad and toss gently to combine.

Serve

Transfer the salad to a serving dish and garnish with fresh herbs like parsley or dill if desired. Serve immediately.