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Sliced Egg and Herb Salad

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Recipe author: EAT SMARTER

Sliced Egg and Herb Salad

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216

calories

Calories

20 min.

Preparation

easy

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Ingredients

for 4 servings

4

2 tablespoons

white wine vinegar

4 tablespoons

7 ounces

1 handful

1

Red onion (thinly sliced)

To garnish: parsley; Thyme sprig

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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.

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