Spinach Bacon Egg Salad

There's something about a good spinach salad that stopped me from overthinking lunch. I was standing in the kitchen on a random Tuesday, staring at a bag of baby spinach that was about to go bad, when I remembered my mom's trick of pairing it with warm bacon fat and crispy eggs. That afternoon, I threw together what felt like the simplest possible lunch—but somehow it tasted like something I'd order at a restaurant. The warm bacon, the runny yolk mixing into the greens, that tangy dressing—it all came together in about twenty minutes and completely changed how I thought about salads.

I made this for my partner on a quiet Sunday morning when we were tired of the same breakfast routine. They were skeptical about a salad for breakfast until the first bite—then they went quiet, which is how I knew it worked. We sat there with coffee getting cold, just eating and talking about nothing important, and I realized this wasn't just food anymore. It became our thing, the salad that somehow felt like a small celebration on ordinary days.

Ingredients

• Fresh baby spinach: Use the tender stuff—it wilts slightly from the warm bacon fat and eggs without turning mushy, and you don't need a knife.
• Eggs: The ones you boil for exactly eight minutes have that perfect yolk that's still slightly soft in the center, which is what makes this salad feel luxurious.
• Bacon: Six slices is the sweet spot—enough to taste it in every bite without drowning out the greens.
• Cherry tomatoes: Halve them so you get bursts of brightness; they're optional but honestly they earned their place.
• Red onion: Slice it thin so it stays sharp and crisp rather than overpowering.
• Extra-virgin olive oil: This is where you use the good stuff you've been saving—it matters more here than in cooked dishes.
• Red wine vinegar: Two tablespoons is aggressive in the best way; it keeps the dressing from feeling oily.
• Dijon mustard: This acts like an emulsifier, helping everything stay together instead of separating on the bottom of the bowl.
• Honey: Just a teaspoon rounds out the sharp notes and adds a whisper of sweetness.

Instructions

Boil the eggs so the yolk stays soft:

Drop cold eggs into boiling water and set a timer for exactly eight minutes—this is the only timing that matters here. Plunge them into ice water right away so they stop cooking inside, then peel them gently under running water so the shell doesn't cling to the white.

Make the bacon sing:

Cook it low and slow in a skillet over medium heat so it gets crispy without burning. The fat renders out and you can pour some of it over the finished salad to warm up the spinach just slightly.

Whisk the dressing until it's smooth:

Combine oil, vinegar, mustard, honey, salt, and pepper in a small bowl and whisk like you mean it. The mustard helps bind everything so it doesn't separate while you eat.

Build the salad in layers:

Start with spinach and red onion in a large bowl, then top with halved tomatoes, sliced eggs, and crumbled bacon. Drizzle everything with dressing and toss gently so the eggs stay in whole pieces instead of turning into egg salad.

Save

The first time someone asked for the recipe, I almost didn't want to give it away—not because it was complicated, but because it felt like mine. But then I realized that's the whole point of cooking something good: sharing it and watching someone's face when they taste it. This salad has become the thing I make when I want to show someone I care without making a big deal about it.

The Warm Bacon Secret

Most people skip this part, but the temperature contrast is what makes this salad memorable. The warm bacon and still-steaming eggs meet cool, crisp spinach, and somewhere in between is a flavor experience that feels bigger than the sum of its parts. I learned this by accident one morning when I was impatient and dumped everything together while the bacon was still hot. The spinach wilted just slightly, the yolk got creamier, and the flavors all started talking to each other instead of existing separately on the plate.

Why Homemade Dressing Changes Everything

A store-bought dressing would make this salad fine, but it would miss the point entirely. The magic happens when you whisk together oil and vinegar and watch them slowly emulsify with the mustard—it's chemistry, but it feels like magic. The dressing tastes alive, and it adjusts to what you're serving it on instead of forcing you to adjust to it.

Making It Your Own

This salad is flexible enough that you can play with it without breaking it. Some mornings I add crumbled feta cheese because it stays tangy against the eggs. Other times I throw in some toasted nuts for texture—walnuts or pecans work beautifully. The bones of the recipe stay the same, but you can dress it up or down depending on what's in your kitchen and how much time you want to spend.

• Try substituting apple cider vinegar if you don't have red wine vinegar—it brings a slightly different brightness that still works.
• Save a couple of bacon slices to crumble over at the very end if you want extra crunch on top.
• If you're making this for guests, prep everything ahead except the dressing, then toss it together right before serving.

Save

This is the salad I come back to when I want something that feels special without any fuss. It's proof that simple ingredients, treated with care, are better than complicated recipes ever could be.

Recipe Questions & Answers

→ How do I cook the eggs for this salad?

Place eggs in boiling water, simmer for 8 minutes, then cool in cold water before peeling and slicing.

→ What’s the best way to cook bacon for crispiness?

Cook bacon slices in a skillet over medium heat until crispy, then drain excess fat on paper towels before crumbling.

→ Can I substitute any ingredients in the dressing?

Yes, you can replace red wine vinegar with apple cider vinegar and adjust honey or mustard to taste.

→ Are cherry tomatoes necessary for this salad?

Cherry tomatoes add a fresh burst of flavor but can be omitted according to preference.

→ What could I add to enhance the salad’s texture?

Consider adding crumbled feta cheese or toasted nuts for extra richness and crunch.