Egg and Veggie Delight Salad

1.Place the eggs in a saucepan and cover them with water. Bring to a boil over medium heat, then cover the pot and remove it from heat. Let the eggs sit for 12 minutes.

2.After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. Once cooled, peel the eggs and chop them into quarters.

3.In a large mixing bowl, combine the halved cherry tomatoes, grated carrots, finely chopped red onion, diced cucumber, and diced bell pepper.

4.Add the chopped parsley to the bowl with the veggies.

5.In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to create the dressing.

6.Pour the dressing over the salad mixture and toss gently to combine all the ingredients evenly.

7.Finally, add the chopped hard-boiled eggs on top of the salad and serve immediately or chill in the refrigerator for 30 minutes before serving for a refreshing taste.