Bring a pot of water to a boil. Gently add the eggs and cook for 10 minutes to achieve hard-boiled perfection. Once done, remove them and place in an ice bath to cool before peeling.
While the eggs cool, in a large mixing bowl, combine arugula, sliced radishes, and diced avocado.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create a zesty dressing.
Once the eggs are cool, peel and quarter them. Add them to the salad mixture.
Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are coated evenly.
Plate the salad and garnish with fresh mint leaves and additional cracked black pepper. Serve immediately for the best texture and flavor.
