- 1 dry pint Pure Flavor® Juno® Bites Red Grape Tomatoes, halved
- 6 large eggs, hard boiled
- 5 slices bacon
- 2 green onions, chopped
- 3 cups baby spinach
- ¼ cup mayonnaise
- 1 tsp lemon juice
- ½ tsp yellow mustard
- ¼ tsp paprika
- salt and pepper
Preheat oven to 375°F. Place bacon on a cooking sheet and bake until bacon is crispy. When cool, crumble and set aside.
Peel eggs, chop and add to a large bowl.
To the eggs add the mustard, paprika, mayonnaise, salt, pepper, and lemon juice and mix well. Add green onions then stir to combine.
Divide the egg salad evenly into four 1-quart mason jars then top with tomatoes, bacon, and then fill the to the top with spinach.
Screw on lids then store in the refrigerator for up to 4 days.