Egg and Herb Salad

Ingredients

• 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