Spinach Salad with Bacon Eggs

This rustic spinach salad combines crispy bacon and perfectly cooked eggs for a satisfying meal that works equally well as a side dish or light lunch. The homemade dressing brings everything together with a creamy, tangy finish that elevates simple ingredients into something special.

I first made this salad when looking for ways to use up extra spinach and bacon in my refrigerator. What started as a simple clean-out-the-fridge meal has become one of my most requested dishes when friends come over for lunch.

Ingredients

• Fresh baby spinach: Provides the perfect tender base and packs impressive nutrition
• Bacon: Adds that irresistible smoky crunch that makes everything taste better
• Hard boiled eggs: Contribute protein and a velvety richness to each forkful
• Mayo: Creates the creamy foundation for our dressing
• Sour cream: Balances the mayo with a pleasant tanginess
• Balsamic vinegar: Cuts through the richness with bright acidity
• Fresh garlic: Infuses the dressing with aromatic depth
• Salt and pepper: Finish everything perfectly to your taste

Step-by-Step Instructions

Hard Boil the Eggs:

Add eggs to a pot and cover with cold water. Bring to a boil and time for exactly 10 minutes once boiling begins. Drain immediately and place in cold water to stop cooking process. Allow to cool for 5-10 minutes before peeling. The perfect hard boiled egg has a completely set yet creamy yolk with no grayish ring.

Crisp the Bacon:

Cut bacon strips into small pieces using kitchen shears for more control and even cooking. Cook in a skillet over medium-high heat until deeply golden and crispy, about 10 minutes. Stir occasionally to ensure even browning. Transfer to paper towels to drain excess fat.

Prepare the Dressing:

Combine mayo, sour cream, balsamic vinegar, and minced fresh garlic in a small bowl. Whisk thoroughly until completely smooth and no streaks remain. Taste and adjust seasonings if needed. The dressing should be creamy yet light with a pleasant tang.

Assemble the Salad:

Place fresh spinach in a large bowl. Drizzle with prepared dressing and toss gently until leaves are lightly coated. Sprinkle the crispy bacon pieces throughout. Top with chopped eggs arranged evenly over the surface. Season with fresh cracked pepper and a pinch of salt.

Pin it

The bacon truly makes this salad special. I discovered that cutting it with scissors before cooking creates more even pieces that distribute perfectly throughout the greens. My husband initially doubted a spinach salad could satisfy as a meal until he tried this version with its perfect balance of savory elements.

Make-Ahead Options

This salad works perfectly for meal prep if you keep all components separate until serving time. Cook the eggs and bacon up to three days ahead and store them in separate containers in the refrigerator. The dressing can be prepared up to five days in advance and actually improves as the flavors meld together. When ready to eat, simply toss everything together for a fresh, crisp salad in minutes.

Customization Ideas

While this classic version is delicious as written, consider adding sliced mushrooms which pair beautifully with spinach and bacon. Red onion provides a pleasant sharpness that contrasts the rich elements. For a heartier meal, avocado adds healthy fats and a buttery texture. Cherry tomatoes introduce juicy brightness that balances the savory components perfectly.

Pin it

Serving Suggestions

This versatile salad works beautifully alongside grilled chicken or steak for a complete protein-rich meal. It also pairs wonderfully with a creamy potato soup or tomato bisque for a satisfying lunch combination. For entertaining, serve it in individual portions as an elegant first course before a main entrée. The combination of textures and flavors makes it appropriate for both casual family dinners and more formal gatherings.

Dietary Adaptations

For a lighter version, use turkey bacon and reduce the amount by half. Greek yogurt can replace some or all of the sour cream in the dressing for added protein and reduced fat. Those following keto or low-carb diets will appreciate that this salad fits perfectly into their meal plans without modification. For dairy-free needs, substitute mayo made without eggs and use a plant-based sour cream alternative.

Frequently Asked Questions

→ Can I make this spinach salad ahead of time?

For best results, prepare the components separately and assemble just before serving. You can hard-boil the eggs, cook the bacon, and make the dressing up to 2 days ahead and store them separately in the refrigerator. Add the dressing to the spinach right before serving to prevent wilting.

→ What can I substitute for the balsamic vinegar?

If you don't have balsamic vinegar, you can substitute red wine vinegar, apple cider vinegar, or white wine vinegar. Each will provide a slightly different flavor profile, but all work well with the creamy dressing base.

→ Is there a lighter version of the dressing?

For a lighter version, substitute Greek yogurt for both the mayo and sour cream. You can also use light mayo and light sour cream to reduce calories while maintaining creaminess.

→ What protein can I add besides bacon and eggs?

Grilled chicken, seared shrimp, salmon, or sliced steak make excellent additions. For vegetarian options, try adding chickpeas, white beans, or tofu crumbles for added protein.

→ What other vegetables work well in this salad?

Sliced red onion, cherry tomatoes, avocado, cucumber, and bell peppers all complement the flavors in this salad. You can also add mushrooms, which pair particularly well with spinach and bacon.

→ How long will leftover dressed salad keep?

Once dressed, the spinach will begin to wilt after about 2 hours. If you have leftovers, they can be refrigerated for up to 24 hours, though the texture of the spinach will deteriorate.