Egg Salad over Arugula & Roasted Pepper Vinaigrette

Egg Salad

over Arugula & Roasted Pepper Vinaigrette

25 MIN
$14.99 2 Servings
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From the Test Kitchen

Here, you'll make creamy egg salad by tossing mashed yolks and diced egg whites in a mix of dijonnaise, mayo, and chives. You'll serve it over a vibrant mix of arugula, cucumbers, and tomatoes coated with a roasted red pepper and honey vinaigrette.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
Egg Salad over Arugula & Roasted Pepper Vinaigrette
Title
  • 4 Pasture-Raised Eggs
  • 4 oz Arugula
  • ¼ cup Mayonnaise
  • 2 Persian Cucumbers
  • 4 oz Grape Tomatoes
  • 1 Tbsp Red Wine Vinegar
  • 2 tsps Honey
  • 1 oz Sliced Roasted Red Peppers
  • 1 Tbsp Dijonnaise
  • 1 bunch Chives
step-by-step
instructions
1 Cook the eggs

Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, carefully add the eggs. Cook 10 minutes for hard-boiled. Reserving the pot, drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs.

2 Prepare the remaining ingredients & make the vinaigrette

Meanwhile, wash and dry the fresh produce. Thinly slice the chives. Halve the tomatoes. Medium dice the cucumbers. Roughly chop the peppers. In large bowl, whisk together the chopped peppers, vinegar, honey, and 2 tablespoons of olive oil. Taste, then season with salt and pepper if desired.

3 Make the egg salad & serve your dish

Slice the cooked eggs in half, then scoop out the yolks from the egg whites. Small dice the egg whites. Place the egg yolks in a medium bowl; mash with a fork. Add the mayonnaise, dijonnaise, and all but a pinch of the sliced chives; stir until combined. Add the diced egg whites; stir to combine. Season with salt and pepper. To the bowl of vinaigrette, add the halved tomatoes, diced cucumbers, and arugula; toss to combine. Serve the arugula salad topped with the egg salad. Garnish with the remaining sliced chives. Enjoy!

Tips from Home Chefs

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Egg Salad

1 Cook the eggs

Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, carefully add the eggs. Cook 10 minutes for hard-boiled. Reserving the pot, drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs.

2 Prepare the remaining ingredients & make the vinaigrette

Meanwhile, wash and dry the fresh produce. Thinly slice the chives. Halve the tomatoes. Medium dice the cucumbers. Roughly chop the peppers. In large bowl, whisk together the chopped peppers, vinegar, honey, and 2 tablespoons of olive oil. Taste, then season with salt and pepper if desired.

3 Make the egg salad & serve your dish

Slice the cooked eggs in half, then scoop out the yolks from the egg whites. Small dice the egg whites. Place the egg yolks in a medium bowl; mash with a fork. Add the mayonnaise, dijonnaise, and all but a pinch of the sliced chives; stir until combined. Add the diced egg whites; stir to combine. Season with salt and pepper. To the bowl of vinaigrette, add the halved tomatoes, diced cucumbers, and arugula; toss to combine. Serve the arugula salad topped with the egg salad. Garnish with the remaining sliced chives. Enjoy!

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