Hard-boil the eggs (cook for 10 minutes after the water comes to a boil). Cool them down by covering with cold water.
Peel the eggs and cut them into small pieces.
Make the dressing — mix together the sour cream, lemon juice, salt, and pepper.
Arrange the arugula leaves on plates and top with the egg pieces.
Drizzle the dressing over the salad using a teaspoon, then sprinkle with pine nuts.
The arugula and egg salad is ready.
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