Put the eggs in a saucepan of cold water and bring to the boil. Cook for 10 minutes, then plunge into cold water to cool. Shell the eggs, then cut them in half lengthways.
Combine all the remaining salad ingredients in a bowl, then add the egg halves.
Put all the dressing ingredients in a saucepan and heat gently, stirring, until combined. Drizzle the dressing over the salad and serve immediately or serve the dressing as a dipping sauce for the salad.