Egg salad with bacon and spinach

Recipe from Lily Moore
Egg salad with bacon and spinach
Cooking time: 25 min
Servings 4
Add an egg to salad for a big boost of protein and a blast of flavor. This leafy, veggie-packed salad recipe is sure to keep you satisfied.


  • Mushrooms
    7 oz.
  • Quail eggs
    8 pcs.
  • Red onion
    1,5 pc.
  • Sunflower oil
    2 tbsp.
  • Pepper
    1 pinch.
  • Salt
    1 pinch.
  • Spinach
    7,8 oz.
  • Wine vinegar
    3 tbsp.
  • Sugar
    1 tsp.
  • Bacon
    5 strips.
  • Olive oil
    6 tbsp.

Nutrition facts per serving

  • Calories

    348 kcal

  • Protein

    23 g

  • Fat

    31 g

  • Carbohydrates

    7 g


  • Fry the bacon in a pan with a bit of sunflower oil for a few minutes until crispy. Then dry the fried bacon with the paper towels. Then cut into small pieces.

  • Peel the mushrooms, cut them in slices and fry in the same pan for about 7 minutes.

  • Boil the quail eggs. Let them cool, and then cut them in half.

  • For the salad dressing, thoroughly mix the olive oil with the vinegar, sugar, salt and pepper until you get a smooth salad dressing.

  • Wash and dry the fresh spinach. Cut the red onion into slices. Mix all the ingredients in a bowl and add the salad dressing.


  • Fresh bread goes well with this dish.

Bon Appetit!

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