Egg and Spinach Salad


(1 vote) 5 1

It won't take you too long to make this fall salad.

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Serving Size / Yield

4 servings


  • 4 lg. eggs
  • 6 oz. baby spinach leaves
  • 3 Tbs. olive oil
  • 1 Tbs. balsamic vinegar
  • salt
  • pepper
  • 1 Tbs. chopped capers

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Place eggs in a small saucepan with cold water to cover. Bring water to a simmer. Cook for 12 minutes. Let eggs cool under cold water, then drain and peel. Trim spinach, wash and dry well. Tear into bite-size pieces. Separate cooked egg whites and yolk. Place yolks in a bowl and mash them. Stir in oil, vinegar, salt and pepper to taste. Chop egg whites and set aside. In a large bowl, toss spinach and capers. Add egg yolk mixture and toss well. Add half the egg whites and toss again. Sprinkle salad with remaining egg whites.

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