Classic Spinach Bacon Egg Salad (Print Version)
# Ingredients:
→ Salad Ingredients
01 -
2 large eggs
02 -
6 strips bacon
03 -
1 (5 ounce) package fresh baby spinach
→ Dressing
04 -
1/4 cup mayo
05 -
2 tablespoons sour cream
06 -
2 teaspoons balsamic vinegar
07 -
1-2 cloves garlic, minced
08 -
Salt and pepper to taste
# Instructions:
01 -
Boil eggs for 10 minutes, then cool in cold water for 5-10 minutes. Peel and chop when cooled.
02 -
Cut bacon into small pieces using kitchen shears. Fry in a skillet over medium-high heat until crispy, about 10 minutes. Transfer to paper towels to drain.
03 -
Mix mayo, sour cream, balsamic vinegar, and minced garlic in a small bowl. Taste and adjust seasoning as needed.
04 -
Toss spinach with the dressing and bacon pieces. Top with chopped eggs, season with salt and pepper, and serve right away.
# Notes:
01 -
Can be served as a main course for 2 or as a side salad for 4
02 -
Recipe featured in Salt & Lavender cookbook on page 214