Wash and Dry the Greens: Start by washing your salad greens thoroughly. Use a salad spinner to dry them; this step is crucial as it helps the dressing stick better to the leaves.

Prepare the Eggs: Peel your two boiled eggs and cut them into quarters. This will help distribute the egg throughout the salad, ensuring every bite is filled with flavor.

Tear the Greens: Tear the salad leaves into smaller pieces and place them in a large serving bowl. Tearing helps to maintain the integrity of the leaves and keeps them from bruising.

Make the Dressing: In a jar, combine hot olive oil, balsamic vinegar, maple syrup, onion powder, salt, black pepper, and fresh basil leaves. Seal the jar tightly and shake it well to mix everything. If you prefer, you can whisk these ingredients together in a bowl instead.

Assemble the Salad: Drizzle the hot dressing over your salad greens, making sure to coat them evenly. Place the quartered eggs on top, and your salad is ready to be served!