Egg and Herb Salad

• 8 large eggs, hard-boiled (see below) and finely chopped
• 1 cup finely chopped fresh herbs, such as parsley, dill, tarragon, chervil or chives
• 2 celery stalks, finely chopped
• 1 small red onion, finely chopped, soaked for five minutes in cold water, drained and rinsed
• Salt
• freshly ground pepper to taste
• 1 tablespoon white wine vinegar or sherry vinegar
• 2 tablespoons freshly squeezed lemon juice
• 13 cup plain low-fat yogurt or buttermilk
• 1 tablespoon Hellmanns or Best Foods mayonnaise
• 1 garlic clove, green shoot removed, minced
• 1 teaspoon Dijon mustard
• 2 tablespoons extra virgin olive oil
• 1 6-ounce bag baby arugula

1. To hard-boil the eggs, place in a saucepan, cover with cold water and bring to a boil.
2. Cover the pan tightly, and turn off the heat.
3. Let sit for 12 minutes.
4. Fill a bowl with ice water, drain the eggs and chill immediately in the ice water.
5. Combine the chopped eggs, herbs, celery and red onion in a large bowl, and season to taste with salt and pepper.
6. Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil.
7. Season to taste with salt and pepper.
8. Toss with the egg mixture.
9. Line plates or a platter with arugula, top with the egg salad and serve.

eggs, fresh herbs, celery stalks, red onion, salt, freshly ground pepper, white wine vinegar, freshly squeezed lemon juice, yogurt, hellmanns, garlic, mustard, extra virgin olive oil, baby arugula

Taken from cooking.nytimes.com/recipes/1012981 (may not work)