Ingredients

For the Salad

8 cups baby spinach

6 slices bacon

6 large eggs

1 cup cherry tomatoes, halved

1/2 small red onion, thinly sliced

1/2 cup cucumber, sliced

1/4 cup red bell pepper, diced

1/4 cup shredded cheddar cheese (optional)

2 tablespoons sunflower seeds or chopped pecans (optional)

For the Dressing

3 tablespoons olive oil

1 1/2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

1/4 teaspoon garlic powder

Salt, to taste

Black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook the Bacon

Place the bacon in a skillet over medium heat and cook until crispy, about 8–10 minutes, turning as needed. Transfer to a paper towel-lined plate and let cool, then crumble into bite-sized pieces.

Boil the Eggs

Place eggs in a saucepan and cover with water. Bring to a boil, then turn off the heat, cover, and let sit for 10–12 minutes. Transfer eggs to an ice bath, peel, and slice or chop.

Make the Dressing

In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, garlic powder, salt, and pepper until smooth and well combined.

Assemble the Salad

In a large salad bowl, add the baby spinach, cherry tomatoes, red onion, cucumber, red bell pepper, cheddar cheese, and seeds or pecans if using.

Top with the sliced eggs and crumbled bacon.

Toss and Serve

Drizzle the dressing over the salad just before serving and toss gently to combine. Serve immediately for the best texture and freshness.

Notes

Cooking Tips

Name: Spinach Bacon Egg Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: For the Salad; 8 cups baby spinach; 6 slices bacon; 6 large eggs; 1 cup cherry tomatoes, halved; 1/2 small red onion, thinly sliced; 1/2 cup cucumber, sliced; 1/4 cup red bell pepper, diced; 1/4 cup shredded cheddar cheese (optional); 2 tablespoons sunflower seeds or chopped pecans (optional); For the Dressing; 3 tablespoons olive oil; 1 1/2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon honey; 1/4 teaspoon garlic powder; Salt, to taste; Black pepper, to taste

Use thick-cut bacon for extra crunch and smoky flavor.
Don’t overdress the salad—start with half the dressing and add more as needed.
Dry the spinach well after washing so the dressing clings better.
Jammy eggs work beautifully if you prefer softer yolks.
Chill the ingredients before assembling for a crisp, refreshing salad.
Add the bacon right before serving so it stays crunchy.
Slice onions thinly to keep the flavor balanced and not overpowering.

Variations

Add chicken: Turn it into a more filling meal with grilled or shredded chicken.
Use romaine or mixed greens: Swap spinach if you want a different texture.
Make it keto-friendly: Skip the honey in the dressing and use full-fat cheese.
Add avocado: For extra creaminess and healthy fats.
Try blue cheese or feta: For a bolder flavor.
Use turkey bacon: A lighter alternative to traditional bacon.
Add mushrooms: Sautéed or raw mushrooms work well here.
Make it sweet-savory: Add sliced strawberries or apple slices.
Use ranch dressing: If you want a richer, creamier salad.
Add croutons: For extra crunch if serving as a side salad.
Turn it into a spinach salad bar: Let everyone build their own with toppings.

Storage Tips

Best served fresh after assembling.
Store undressed salad in an airtight container in the refrigerator for up to 2 days.
Keep the dressing separate until ready to serve.
Cooked bacon and boiled eggs can be prepped ahead and stored separately for easy meal prep.

Author: Emma
Prep Time: 15 minutes
Cook Time: 10 minutes

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 4g
Sodium: 430mg
Fat: 24g
Carbohydrates: 8g
Fiber: 3g
Protein: 16g