Smoky Chili Eggs Salad with Spinach and Arugula
Dive into this delightful Smoky Chili Eggs Salad with Spinach and Arugula! This vibrant salad features a generous mix of baby spinach and peppery arugula, all beautifully topped with perfectly cooked eggs. Dressed with a smoky chili flair, this dish is finished off with a sprinkle of fresh parsley and a zesty lime wedge on the side. Feel free to adjust the spice levels to suit your taste, and don’t hesitate to get creative with the toppings!
Ingredients
Equipment
Method
- In a large mixing bowl, add the baby spinach and arugula. Toss gently to combine.
- Fill a pot with water, bring it to a boil, and carefully add the eggs. Boil for 8-10 minutes for hard-boiled eggs. After cooking, plunge the eggs into an ice bath to cool.
- In a small bowl, mix olive oil, smoked paprika, chili powder, salt, and black pepper until well combined.
- Once the eggs are cool, peel them and cut them into quarters.
- Pour the smoky chili dressing over the spinach and arugula. Toss gently to coat the greens.
- Place the sliced eggs on top of the dressed salad.
- Sprinkle chopped parsley over the top and add lime wedges on the side for an extra zest.
Nutrition
Notes
Feel free to customize this salad by adding your favorite toppings! Avocado or cherry tomatoes can add a wonderful twist. If you prefer a spicier kick, increase the chili powder or throw in a pinch of cayenne pepper. Store leftovers in an airtight container in the fridge—perfect for a quick lunch the next day. Enjoy your cooking adventure!
