Place the eggs in a medium saucepan and fill it with water until the eggs are submerged. Then place the pan over high heat and boil the eggs for 10 minutes.

Drain the eggs once cooked and let them cool down fully. Then peel the eggs. Dice up the egg whites and add them to a medium mixing bowl. Crumble the boiled egg yolks on top of it. Season with a pinch of pepper and salt.

Stir the eggs. Chop the arugula up roughly and add this together with the freshly chopped parsley to the eggs.

Stir again. Then add the chopped red onion and the mayonnaise.

Stir the egg salad well. Add the salted capers.

Stir again. Check the seasoning and add extra pepper and salt to taste if necessary. Scoop the egg salad in a clean bowl and serve cold.