0
Print

Sliced Egg and Herb Salad

Recipe author: EAT SMARTER
Sliced Egg and Herb Salad
0
Print
216
calories
Calories
20 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
4
2 tablespoons
4 tablespoons
7 ounces
1 handful
1
Red onion (thinly sliced)
To garnish
print shopping list

Preparation steps

Step 1/4
Boil the eggs for 10 minutes, them immediately cover with cold water. Set aside.
Step 2/4
Whisk the vinegar and oil until thickened. Season to taste with salt and pepper.
Step 3/4
Peel the eggs and cut into quarters.
Step 4/4
Toss the vegetables and eggs gently in the dressing and divide between serving bowls. Garnish with parsley and thyme.