- In a bowl, combine all the ingredients. Season generously with salt and pepper. Set aside.
- In a small saucepan, place the eggs and cover with 1 inch (2.5 cm) of cold water. Bring to a boil. Cook over medium heat for 5 minutes from the moment the water starts to boil. Add the edamame and continue cooking for 3 minutes.
- Drain and cool the eggs and edamame in cold water. Peel the eggs.
- Divide the vegetables and eggs (whole or sliced) into two airtight containers. When ready to serve, toss with the dressing.
For a complete meal, serve with pita or a whole wheat roll.