Start by preparing the hard-boiled eggs. Put the eggs in a pot and cover them with cold water. Bring the water to a boil, also reduce the heat to a stew and cook for 10- 12 minutes. Once cooked, remove the eggs from the water and let them cool before peeling and chopping them into bite-sized pieces.

In a large mixing bowl, combine the chopped hard-boiled eggs with mayonnaise and Dijon mustard. Mix well until the eggs are evenly coated with the creamy dressing.

Arrange a bed of crisp lettuce leaves on a serving platter or individual plates.

Slice the tomatoes and cucumbers thinly, and arrange them on top of the lettuce.

Scatter the onions over the vegetables.

Spoon the creamy egg salad over the prepared vegetables, spreading it out evenly.

Season the serving of mixed greens with salt and pepper to taste.

Serve immediately and enjoy the refreshing flavors of our Egg Salad!