Direction

Instructions:

1. Begin by boiling a pot of water and preparing an ice bath. Once the water is boiling, carefully add in the eggs and let them cook for 8 minutes.

2. While the eggs are cooking, prepare the vegetables. Rinse the cherry tomatoes and slice them in half. Trim the ends of the green beans and cut them into bite-sized pieces. Slice the red onion into thin strips.

3. In a small bowl, mix together the olive oil, dried oregano, dried thyme, dried basil, garlic powder, salt, and pepper. This will be the dressing for your salad.

4. Once the eggs are cooked, remove them from the pot and place them in the ice bath to cool for a few minutes. This will make it easier to peel the eggs.

5. In a large bowl, toss together the cherry tomatoes, green beans, black olives, and red onion. Drizzle the dressing over the vegetables and toss to coat evenly.

6. Peel the eggs and cut them into quarters. Add them to the bowl with the vegetables.

7. In a small bowl, whisk together the Dijon mustard and red wine vinegar. Drizzle this over the salad and toss everything together.

8. Sprinkle crumbled feta cheese on top of the salad.

9. Serve the Egg Niçoise salad immediately or chill it in the fridge for a couple of hours before serving. Enjoy your delicious and healthy salad!