Fill a large pot with salted water and bring it to a rolling boil. Lower the eggs into the water and boil for 10 to 12 minutes until the yolks are fully set, then use a slotted spoon to transfer them to an ice bath where they can cool down completely.

Return the same pot of water to a boil and add the shrimp along with the Old Bay seasoning. Cook for 2 to 3 minutes just until the shrimp turn pink and opaque, then immediately transfer them to the ice bath to stop the cooking process.

Once the eggs are cool enough to handle, peel them carefully and chop into bite-sized pieces. Take the shrimp out of the ice bath and pat them completely dry with paper towels to remove all excess moisture.

Thaw the frozen vegetables by rinsing them under cold running water or heating them in the microwave for 1 to 2 minutes. Drain them very thoroughly and use paper towels to blot away as much moisture as you can so the salad doesn't become watery.

Chop the fresh chives into small pieces and set them aside for garnish.

Arrange the mixed greens in a large serving bowl or divide them among four individual bowls. Top the greens with the chopped eggs, cooked shrimp, and thawed vegetables, keeping each component in its own section rather than mixing everything together so the presentation looks intentional and each ingredient shines.

Scatter the chopped chives over the top as a final garnish, drizzle with your favorite dressing, toss everything gently to combine, and serve right away.