Refreshing Tomato, Onion, and Egg Salad

1.Start by preparing the hard-boiled eggs. Place the eggs in a pot, cover them with water, and bring to a boil. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12 minutes, then transfer them to an ice bath to cool before peeling and chopping them.

2.While the eggs are cooling, wash and dice the tomatoes into bite-sized pieces. Place them in a large mixing bowl.

3.Peel and finely chop the red onion. Add the chopped onion to the bowl with the tomatoes.

4.Chop the fresh parsley and add it to the bowl with the tomatoes and onions.

5.Once the eggs are cool, peel and chop them into small pieces. Gently fold the chopped eggs into the salad mixture, being careful not to break them up too much.

6.In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper to create a dressing.

7.Pour the dressing over the salad and gently toss everything together until well combined. Adjust seasoning with more salt and pepper if needed.

8.Serve the salad immediately or refrigerate for 30 minutes to allow the flavors to meld before serving.