*To make the perfect hard boiled eggs, cover 4 eggs with cold water in a small saucepan. Bring the water to a full rolling boil. Turn the heat off, cover the pot and set a timer for 10 minutes. Take a bowl and fill with ice cubes and cold water. Once the ten minutes have passed transfer the eggs to the icy cold water for another 5 minutes. The shells should be easy to remove. If the peeling is tricky, try peeling while running under cold water.

To make the vinaigrette, combine all the ingredients in the bowl of a small food processor or blender. Blend until the ingredients are almost smooth, about a minute or so. Assemble your salad on a serving platter or toss all the ingredients together in a bowl and dress with the vinaigrette.