Fill a small pot with enough water to completely cover the eggs by about one inch. Carefully place the eggs into the pot, making sure they are fully submerged and not stacked on top of each other to help them cook evenly.

Place the pot on the stove over medium heat and allow the water to gradually come to a boil. As the water heats, small bubbles will begin forming around the eggs.

Once the water reaches a steady boil, allow the eggs to cook for about 9 minutes. This cooking time produces firm whites and fully set yolks that slice neatly for salads.

When the eggs are done cooking, carefully remove them from the hot water using a spoon and immediately transfer them into a bowl of cold water or ice water. Let them sit for several minutes to cool down. This step helps stop the cooking process and makes peeling the eggs easier.

Once the eggs have cooled, gently tap each egg on the counter and peel away the shell. Rinse the peeled eggs under cool water if any small shell pieces remain.

While the eggs are cooling, prepare the salad base. Rinse the mixed field greens under cold running water to remove any dirt or debris.

After washing the greens, gently pat them dry with paper towels or use a salad spinner if you have one. Dry greens help the dressing stick better and keep the salad crisp.

Place the clean and dry greens into a large salad bowl that has enough space to toss the ingredients without spilling.

Take the fresh parsley and rinse it under water, then pat it dry. Finely chop the parsley on a cutting board and sprinkle it evenly over the greens to add bright Mediterranean flavor.

Slice the peeled boiled eggs into halves or quarters, depending on your preference. Arrange the egg pieces evenly over the salad so each serving gets a good portion of protein.

Add the feta cheese by scattering small chunks across the greens. The creamy and slightly tangy flavor of the feta pairs perfectly with the eggs and fresh herbs.

Sprinkle the broccoli sprouts evenly across the top of the salad. The sprouts add a light crunch and an extra boost of nutrients.

Add the hemp hearts by sprinkling them over the salad. These tiny seeds add a subtle nutty flavor and provide additional plant-based protein.

In a separate small bowl, prepare the dressing by combining olive oil, fresh lemon juice, salt, and freshly cracked black pepper.

Whisk the dressing together using a fork or small whisk until the ingredients are well combined and slightly emulsified.

Slowly drizzle the dressing evenly over the salad ingredients.

Using salad tongs or two large spoons, gently toss the salad so the greens and toppings are lightly coated with the dressing without breaking the eggs or crushing the feta.

Taste the salad and adjust the seasoning if needed by adding a little extra lemon juice, salt, or pepper.

Serve the salad immediately while the greens are fresh and crisp, or refrigerate it briefly if you prefer it slightly chilled before serving.