First of all, wash the baby spinach and cut their leaves into small pieces, equal to 4 cups. Place the spinach in the salad bowls.
Top the spinach with 1/4 thinly sliced red onion.
Mix all the ingredients in the bowls and set them aside for some time.
Meanwhile, take a medium serving bowl and add 2 tablespoons of extra-virgin olive oil, 1 tablespoon of apple cider vinegar, 2 teaspoons of mustard, 1/4 teaspoon of paprika, 1 pinch salt, 1 pinch pepper, and 1 pinch sugar into it.
Whisk all the ingredients in the medium serving bowl until mixed well and smooth.
Now, add it to the spinach-onion mixture in the serving bowls and toss to coat properly.
At the moment, set the serving bowls aside and boil the eggs perfectly. Slice the eggs into pieces.
Garnish the salad in the serving bowls with the egg slices and serve.