If you are craving a fresh and nutritious lunch, this Arugula and Egg Salad is the ideal pick. With the peppery taste of arugula, the creaminess of hard-boiled eggs, and a zesty lemon vinaigrette, this salad is both light and satisfying. Perfect for a quick weekday meal or a leisurely picnic, this salad is not only easy to assemble but also packs a punch in terms of flavor and nutrition.
Tips to Make the Arugula and Egg Salad Recipe:
1. Opt for Fresh Arugula: Fresh arugula provides a vibrant and peppery note that’s essential for this salad. Avoid using arugula that looks wilted or yellowed; its flavor won’t be as robust.
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2. Perfectly Boil the Eggs: For the best texture, aim for hard-boiled eggs with a slightly creamy yolk. To achieve this, boil your eggs for about 9-10 minutes and then plunge them into an ice water bath to stop the cooking process.
3. Make the Dressing Ahead: The lemon vinaigrette can be prepared in advance and stored in the refrigerator. This allows the flavors to meld, giving your salad an extra layer of zest.
4. Add Extra Veggies: Feel free to customize your salad by adding other fresh vegetables such as cherry tomatoes, cucumber, or thinly sliced radishes to enhance both the taste and nutritional value.
How to Make Arugula and Egg Salad Recipe?
Arugula and Egg Salad Recipe
Equipment
- 1 Pot For boiling the eggs
- 1 Mixing Bowl For assembling the salad
Ingredients
- 4 Large eggs Hard-boiled
- 4 cups Arugula Fresh
- 1/4 cup Red onion Thinly sliced
- 1 tbsp Lemon juice Freshly squeezed
- to taste Salt
- to taste Black pepper Freshly ground
Instructions
- Boil the eggs in a pot for 10 minutes. Cool, peel, and slice them.
- In a mixing bowl, combine arugula and thinly sliced red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
- Drizzle the dressing over the arugula and onion mixture. Toss to combine.
- Top the salad with sliced hard-boiled eggs.
- Serve immediately.
