for 4 servings
- 2 tablespoons
- 4 tablespoons
- 7 ounces
- 1 handful
Red onion (thinly sliced)
- To garnish
Boil the eggs for 10 minutes, them immediately cover with cold water. Set aside.
Whisk the vinegar and oil until thickened. Season to taste with salt and pepper.
Peel the eggs and cut into quarters.
Toss the vegetables and eggs gently in the dressing and divide between serving bowls. Garnish with parsley and thyme.