I’m sharing my easiest ever spinach salad with bacon and eggs, piled with crispy bacon, hearty eggs, and a creamy garlic dressing that’s ready in minutes.

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I always judge a salad by whether it makes me pause mid bite, and this one does. My Spinach Salad With Bacon And Eggs feels like a tiny, defiant celebration: crisp bacon that snaps, and warm eggs that break and cloak the greens in silk.

It’s quick, a little messy sometimes, and somehow way more satisfying than it has any right to be. I love that contrast of bright, leafy texture and rich, savory bites, it gets me every time.

If you like salads that act like a main course you’ll wanna try this, it sneaks up on you.

Ingredients

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Baby spinach bring folate iron and fiber, low calorie and super leafy, wilts nice.
Thick bacon gives smoky salty crunch and lots of protein but also more fat.
Eggs adds rich protein and creamy texture, yolks add fat and a silky finish.
Red onion gives sharp bite and mild sweetness raw, softer when lightly cooked.
Tomatoes bring juicy acidity and natural sweetness, it brightens the whole salad.
Creamy dressing base add tang, richness and some calories, yogurt cuts heaviness.
Lemon juice or vinegar gives bright sour note, mustard and honey kinda balance it.
Parsley or chives add fresh herbal lift and a little color, optional but nice.

Ingredient Quantities

8 ounces (about 6 to 8 cups) baby spinach, loosely packed

6 slices thick cut bacon

4 large eggs

1 small red onion, thinly sliced

1 cup cherry tomatoes

1/3 cup mayonnaise

1/4 cup sour cream or plain Greek yogurt

1 tablespoon lemon juice or white wine vinegar

1 to 2 garlic cloves, minced

1 teaspoon Dijon mustard

1 teaspoon honey or granulated sugar

2 tablespoons milk or buttermilk

Salt and freshly ground black pepper

2 tablespoons chopped fresh parsley or chives (optional)

How to Make this

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1. Cook the bacon in a cold skillet over medium heat, turning occasionally, until crispy, about 8 to 12 minutes; transfer to paper towels to drain and save 1 to 2 tablespoons of the bacon drippings for later if you want extra smoky flavor, then crumble the cooled bacon.

2. Place the eggs in a saucepan, cover with cold water, bring to a boil, then lower heat to a gentle boil and cook 9 to 10 minutes for hard cooked yolks; drain and plunge into an ice bath for 5 minutes, peel and quarter.

3. Thinly slice the red onion and put it in a bowl of cold water for 5 to 10 minutes to take away some bite, then drain and pat dry.

4. Halve the cherry tomatoes and set aside.

5. Make the creamy garlic dressing: in a small bowl whisk together 1/3 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 1 tablespoon lemon juice or white wine vinegar, 1 to 2 minced garlic cloves, 1 teaspoon Dijon mustard, 1 teaspoon honey or sugar, and 2 tablespoons milk or buttermilk. If you saved bacon drippings add 1 teaspoon for a smoky hit. Season with salt and freshly ground black pepper to taste, and thin with a splash more milk if needed.

6. Put the baby spinach in a large bowl and pour about half the dressing over it, then gently toss until leaves are lightly coated, you can always add more dressing later but dont overdress or it gets soggy.

7. Arrange the tossed spinach on a serving platter or leave in the bowl, then top with crumbled bacon, quartered eggs, drained red onion slices, and halved cherry tomatoes.

8. Sprinkle 2 tablespoons chopped fresh parsley or chives over the salad, add a little extra cracked black pepper and flaky salt if you like.

9. Serve immediately so the bacon stays crispy; leftover dressing keeps in the fridge for up to 3 days in a sealed container.

Equipment Needed

1. Large skillet or frying pan (start cold for crispier bacon)
2. Medium saucepan (for boiling eggs)
3. Bowl for an ice bath (to stop the eggs fast)
4. Large mixing bowl and a whisk or fork (for the dressing)
5. Measuring cups and spoons
6. Chef knife and cutting board
7. Tongs or a slotted spatula (to turn and remove bacon)
8. Paper towels or clean kitchen towels (to drain bacon)
9. Large salad bowl or serving platter

FAQ

Q: Can I make parts of this salad ahead of time? A: Yes. Cook the bacon and hard cook the eggs up to 2-3 days ahead, keep them refrigerated in airtight containers. Make the dressing and store it separately for 4-5 days. Don’t toss the spinach with dressing until right before serving or it will get soggy.

Q: How should I cook the eggs for the best texture? A: For jammy yolks simmer eggs 6-7 minutes in gently boiling water, then plunge into ice water. For fully set yolks go 10-12 minutes. You can also bake bacon on a sheet at 400°F for 12-18 minutes for an easy, hands-off crisp.

Q: How do I keep the spinach from getting soggy? A: Drain the bacon well on paper towels and cool it a bit before mixing in. Chill the hard eggs. Add dressing at the last minute and toss just once. If you like a slightly wilted salad toss warm bacon and a little hot dressing with the spinach for 30-60 seconds, but otherwise keep everything cool.

Q: Can I swap any ingredients if I don’t have them? A: Sure. Pancetta or smoked ham works instead of bacon; turkey bacon will be leaner. Use Greek yogurt for a lighter dressing, or vegan mayo and dairy-free yogurt if you need dairy-free. Baby spinach can be replaced with mixed baby greens or arugula, but flavor and texture will change.

Q: How long will leftovers keep and how should I reheat them? A: Store components separately: bacon 3-4 days, hard boiled eggs up to 1 week in shell, dressing 4-5 days. Once dressed the salad is best eaten within a few hours. To reheat bacon, warm it briefly in a skillet or microwave for 10-20 seconds so it crisps up again.

Q: The dressing seems thick, how do I thin it without ruining the flavor? A: Stir in milk or buttermilk 1 teaspoon at a time until you reach the consistency you like. Taste as you go and adjust lemon, mustard or honey a bit if needed. Don’t add too much liquid at once or it’ll get watery.

Spinach Salad With Bacon And Eggs Recipe Substitutions and Variations

Bacon: Pancetta cooks and crisps like bacon and gives that same salty punch, prosciutto works if you tear it into ribbons for a lighter cured flavor, turkey bacon for a lower fat swap though it wont get as crispy, or smoked tempeh or smoked tofu for a vegetarian alternative (season with smoked paprika and soy).
Eggs: Poached or soft boiled eggs keep the runny yolk vibe, firm tofu slices or scrambled silken tofu make it vegan and add creaminess, or roasted chickpeas add crunchy protein if you dont want eggs at all.
Mayonnaise / Sour cream: Plain Greek yogurt already works but you can also use avocado mayo for richness, a simple olive oil plus lemon or white wine vinegar vinaigrette for a lighter dressing, or tahini thinned with lemon and water for a nutty twist.
Baby spinach: Baby arugula or mixed salad greens give peppery or varied texture, baby kale or very thinly sliced mature kale thats been massaged with a splash of lemon will hold up better, or butter lettuce and romaine for a milder, crisper base.

Pro Tips

– Cook the bacon so its just crispy, not burned, then let it cool on paper towels or a rack so it stays crunchy, dont pile it up or it’ll steam; crumble when cool and save a teaspoon of the drippings to stir INTO the dressing if you want a smoky boost, but dont add much or the dressing gets greasy.

– Use eggs that are a few days old if you can — they peel way easier, and always plunge them into an ice bath right after cooking so the yolks stop cooking and the whites firm up for neat quarters, otherwise you get ragged edges and a crumbly yolk.

– Soak the sliced red onion in cold water for the full 5 to 10 minutes and really pat it dry, this takes the bite out and prevents watery spots on the spinach; halve the tomatoes right before serving so they dont leak juice and make the salad soggy.

– Make the dressing ahead and taste for balance, add lemon or vinegar in tiny increments, thin with milk only as needed; toss only about half the dressing on the spinach at first so you dont overdress it, keep the rest for people who want more, and refrigerate leftovers for up to 3 days.

Spinach Salad With Bacon And Eggs Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m sharing my easiest ever spinach salad with bacon and eggs, piled with crispy bacon, hearty eggs, and a creamy garlic dressing that’s ready in minutes.

Servings

servings

Calories

523

kcal

Equipment: 1. Large skillet or frying pan (start cold for crispier bacon)
2. Medium saucepan (for boiling eggs)
3. Bowl for an ice bath (to stop the eggs fast)
4. Large mixing bowl and a whisk or fork (for the dressing)
5. Measuring cups and spoons
6. Chef knife and cutting board
7. Tongs or a slotted spatula (to turn and remove bacon)
8. Paper towels or clean kitchen towels (to drain bacon)
9. Large salad bowl or serving platter

Ingredients

8 ounces (about 6 to 8 cups) baby spinach, loosely packed
6 slices thick cut bacon
4 large eggs
1 small red onion, thinly sliced
1 cup cherry tomatoes
1/3 cup mayonnaise
1/4 cup sour cream or plain Greek yogurt
1 tablespoon lemon juice or white wine vinegar
1 to 2 garlic cloves, minced
1 teaspoon Dijon mustard
1 teaspoon honey or granulated sugar
2 tablespoons milk or buttermilk
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley or chives (optional)

Directions

Cook the bacon in a cold skillet over medium heat, turning occasionally, until crispy, about 8 to 12 minutes; transfer to paper towels to drain and save 1 to 2 tablespoons of the bacon drippings for later if you want extra smoky flavor, then crumble the cooled bacon.
Place the eggs in a saucepan, cover with cold water, bring to a boil, then lower heat to a gentle boil and cook 9 to 10 minutes for hard cooked yolks; drain and plunge into an ice bath for 5 minutes, peel and quarter.
Thinly slice the red onion and put it in a bowl of cold water for 5 to 10 minutes to take away some bite, then drain and pat dry.
Halve the cherry tomatoes and set aside.
Make the creamy garlic dressing: in a small bowl whisk together 1/3 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 1 tablespoon lemon juice or white wine vinegar, 1 to 2 minced garlic cloves, 1 teaspoon Dijon mustard, 1 teaspoon honey or sugar, and 2 tablespoons milk or buttermilk. If you saved bacon drippings add 1 teaspoon for a smoky hit. Season with salt and freshly ground black pepper to taste, and thin with a splash more milk if needed.
Put the baby spinach in a large bowl and pour about half the dressing over it, then gently toss until leaves are lightly coated, you can always add more dressing later but dont overdress or it gets soggy.
Arrange the tossed spinach on a serving platter or leave in the bowl, then top with crumbled bacon, quartered eggs, drained red onion slices, and halved cherry tomatoes.
Sprinkle 2 tablespoons chopped fresh parsley or chives over the salad, add a little extra cracked black pepper and flaky salt if you like.
Serve immediately so the bacon stays crispy; leftover dressing keeps in the fridge for up to 3 days in a sealed container.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.