Best 6 Spinach And Egg Salad Recipes

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Spinach and egg salad is a classic side dish or light lunch option that's both delicious and nutritious. Made with fresh spinach, hard-boiled eggs, and a tangy dressing, this salad is a great way to get your daily dose of vitamins and minerals. It's also incredibly versatile and can be easily customized to your liking by adding different ingredients such as bacon, avocado, or nuts.

This article features three variations of spinach and egg salad:

1. Classic Spinach and Egg Salad: This recipe is a simple and straightforward version of the classic dish. It's made with just a few basic ingredients and is perfect for those who are looking for a quick and easy salad.

2. Spinach, Egg, and Bacon Salad: This recipe adds crispy bacon to the classic spinach and egg salad for a smoky and savory flavor. It's perfect for those who love a hearty and filling salad.

3. Spinach, Egg, and Avocado Salad: This recipe combines spinach, eggs, and avocado for a creamy and refreshing salad. It's perfect for those who are looking for a light and healthy lunch option.

No matter which recipe you choose, you're sure to enjoy this delicious and nutritious salad. So next time you're looking for a quick and easy side dish or lunch option, give spinach and egg salad a try!

Here are our top 6 tried and tested recipes!

SPINACH SALAD WITH HAM AND EGG



Spinach Salad with Ham and Egg image

With the addition of ham and hard-cooked eggs, this simple spinach salad becomes a hearty and delicious full meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 9

6 tablespoons olive oil
1 onion, thinly sliced
2 tablespoons white-wine vinegar
2 teaspoons grainy mustard
Coarse salt and ground pepper
2 bunches spinach (about 1 pound), trimmed and cut into bite-size pieces
8 ounces ham, sliced 1/4 inch thick, and cut into small sticks
6 radishes, thinly sliced
6 hard-cooked eggs, quartered

Steps:

  • In a medium-size saucepan, heat olive oil over medium-high. Add onion. Remove from heat, and stir in vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
  • In a large bowl, combine spinach, ham, and radishes. Drizzle onion mixture over salad, and toss to coat evenly. Garnish with hard-cooked eggs, and serve.

SPINACH AND EGG SALAD



Spinach and Egg Salad image

Provided by Pierre Franey

Categories     easy, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 pound fresh spinach
2 tablespoons red-wine vinegar
1 ablespoon Dijon-style mustard
Salt and freshly ground pepper to taste
4 tablespoons olive oil
2 hard-cooked eggs, boiled for 10 minutes
4 tablespoons finely chopped Italian parsley

Steps:

  • Trim off and discard any tough stems or bruised spinach leaves. Wash thoroughly in several changes of cold water. Drain and shake off excess water.
  • Combine the vinegar, mustard, salt, pepper and oil in a small bowl and blend well with a wire whisk.
  • Peel the eggs and chop them coarsely. Place the spinach in a salad bowl and add the eggs, parsley and the dressing. Toss well and serve immediately.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 378 milligrams, Sugar 1 gram, TransFat 0 grams

SPINACH SALAD WITH BACON, EGG, AND CROUTON



Spinach Salad With Bacon, Egg, and Crouton image

Though this salad was originally meant for mache, baby spinach is an acceptable substitute. The spinach is dressed with a Dijon vinegarette and topped with croutons, lardons of bacon, and hard boiled egg that has been heated in a saute pan.

Provided by Waylando

Categories     Lunch/Snacks

Time 26m

Yield 1 1/2 cup, 1 serving(s)

Number Of Ingredients 10

1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 teaspoon honey
3 -4 tablespoons olive oil
1 cup fresh Baby Spinach
1/4 cup crouton
1 hard-boiled egg, peeled, halved, and chopped
2 slices bacon, cut into 1/2 inch strips
1 tablespoon butter
salt and pepper

Steps:

  • In a medium bowl, whisk the honey, mustard and vinegar with a pinch of salt and a few grinds of pepper. Then slowly pour in the olive oil while whisking vigorously. Set dressing aside.
  • In a large saute pan, cook the bacon over medium-low heat until it is cooked through. The bacon should remain pink when cooked and not become crispy browned. Remove from heat.
  • Add the egg, butter and croutons to the pan with the bacon and cook over high heat, stirring often. When the butter is melted and the mixture is heated through, remove from heat.
  • Toss spinach in dressing and gently pour into bowl. Dump hot mixture onto the dressed spinach and serve immediately.

SPINACH, EGG, AND BACON SALAD



Spinach, Egg, and Bacon Salad image

Using prewashed organic baby spinach makes this classic salad full of spinach, egg, and bacon easy to prepare.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

4 large eggs, hard-boiled
3/4 pound slab bacon, cut into 1/4-inch cubes
1 clove garlic, peeled and minced
1 small shallot, finely chopped
Juice of 1/2 lemon
1 1/2 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds baby or flat-leaf spinach, washed

Steps:

  • Peel eggs, and chop them coarsely. Set aside. Cook bacon in a heavy skillet over medium-high heat until golden brown and crisp, about 6 to 8 minutes. Transfer bacon to a plate lined with a double thickness of paper towels. Reserve 1 teaspoon of bacon fat, and discard the rest.
  • Meanwhile, combine garlic, shallots, lemon juice, and sherry vinegar in a small bowl. Whisk in olive oil, add parsley, and season with salt and pepper.
  • In a large bowl, toss together spinach, cooked bacon, reserved warm bacon fat, vinaigrette, and chopped eggs. Adjust seasoning with salt and pepper, if necessary, and serve immediately.

GREEK-STYLE SPINACH AND EGG TORTELLINI SALAD



Greek-Style Spinach and Egg Tortellini Salad image

I have made this many times to serve to guests in the summer season, it is delicious! You can adjust all amounts to taste and double the recipe to serve more than six. Plan ahead the tortellini needs to chill in the dressing for a minumum of 4 hours or up to 24 hours. Don't be tempted to use more than 1 teaspoon (or less) of fresh garlic, or the garlic flavor will overpower the salad, you can use garlic powder in place of fresh, if you are not a garlic-lover then omit completely, this dressing is good even without the garlic! If you want to serve more dressing on the side, then prepare two separate dressings and use one to marinate the tortellini in and one to serve on the side.

Provided by Kittencalrecipezazz

Categories     Spinach

Time 4h

Yield 6 serving(s)

Number Of Ingredients 17

1 (20 ounce) package fresh cheese-filled tortellini
1 lb baby spinach leaves
1 cup crumbled feta cheese
1 small red onion, sliced
cherry tomatoes (can cut in half if desired)
6 hard-boiled eggs, peeled and quartered
salt and pepper
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon salt (or to taste)
black pepper
1 teaspoon fresh minced garlic (no more than 1 teaspoon!) (optional)
1 tablespoon grated parmesan cheese
1 pinch sugar (optional)

Steps:

  • Cook the tortellini in a large pot of boiling salted water until tender (about 4-5 minutes) drain and rinse under cold water; place in a large glass bowl.
  • In a bowl whisk together the olive oil, lemon juice, red wine vinegar, parsley, oregano, garlic, salt and Parmesan cheese (add in a small amount of sugar if desired and season with black pepper to taste).
  • Pour the dressing over the tortellini; toss to combine; cover and chill for 4-24 hours.
  • To prepare the salad; add in spinach leaves, feta cheese, onions slices and cherry tomatoes; toss gently to combine with the tortellini/dressing mixture.
  • Season with more salt and pepper if desired.
  • Mound on a large serving platter or plate, and arrange the egg quarters around the edge.
  • Delicious!

SPINACH AND EGG SALAD



Spinach and Egg Salad image

This Turkish salad is sometimes topped with fried eggs vs. the crumbled boiled egg. Either way, it is a delicious side dish to any meat dish.

Provided by Daily Inspiration S

Categories     Vegetables

Time 20m

Number Of Ingredients 9

8 oz uncooked, washed spinach (stems removed)
1 small red onion
2 tomatoes
small bunch of flat leaf parsley
2 hard boiled eggs
4 oz crumbled turkish feta-type cheese (or you can use feta)
2 Tbsp olive oil
3 tsp lemon juice (more more to taste)
1/2 tsp salt

Steps:

  • 1. Shred the washed spinach leaves in a bowl (if small enough - use whole). Finely slice the red onion, dice the tomatoes, chop the parsley and combine with the spinach leaves.
  • 2. Finely chop the eggs, crumble the cheese and sprinkle over the ingredients in the bowl.
  • 3. Whisk the oil, lemon juice, and salt. Drizzle it over the salad and toss just prior to serving.

Tips:

  • Fresh is best: Use fresh spinach for the best flavor and texture. If you only have frozen spinach, thaw it completely and squeeze out any excess water before using.
  • Hard-boil your eggs perfectly: For easy-to-peel, perfectly cooked hard-boiled eggs, place them in a single layer in a saucepan and cover with cold water. Bring to a boil over high heat, then immediately remove from heat and cover. Let stand for 10-12 minutes, then transfer to an ice bath to stop the cooking process.
  • Chop your ingredients evenly: This will help ensure that everything cooks evenly and has a consistent texture.
  • Don't overcook the spinach: Spinach wilts quickly, so be careful not to overcook it. Cook it just until it is tender and bright green.
  • Season to taste: Add salt and pepper to taste, and adjust the other seasonings as desired.

Conclusion:

Spinach and egg salad is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover spinach and eggs. With its simple ingredients and easy preparation, this salad is sure to become a favorite in your home.

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