Savory Tomato and Onion Boiled Egg Salad

1Place the eggs (4 large) in a saucepan and cover them with water. Bring the water to a boil over medium heat.

2Once boiling, cover the saucepan and remove it from heat. Let the eggs (4 large) sit for 9-12 minutes depending on your desired doneness.

3While the eggs (4 large) are cooking, prepare the dressing by whisking together olive oil (1 tablespoon), vinegar (1 tablespoon), mustard (1 teaspoon), salt, and pepper in a small bowl.

4In a mixing bowl, combine the diced tomato and chopped onions (2 medium). Pour the dressing over the mixture and toss gently to combine.

5After the eggs (4 large) have finished cooking, transfer them to a bowl of ice water to cool for about 5 minutes. This will make peeling easier.

6Peel the cooled eggs (4 large) and cut them into quarters or slices, depending on your preference.

7Add the egg pieces to the tomato and onion mixture, gently folding them in to avoid breaking the eggs (4 large).

8Garnish with fresh parsley before serving.