15 minutes
Cook Time
15 minutes
Cooking Level


  • 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


Step 1

Preheat oven to 375°F. Place bacon on a cooking sheet and bake until bacon is crispy. When cool, crumble and set aside.

Step 2

Peel eggs, chop and add to a large bowl.

Step 3

To the eggs add the mustard, paprika, mayonnaise, salt, pepper, and lemon juice and mix well. Add green onions then stir to combine.

Step 4

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.

Step 5

Screw on lids then store in the refrigerator for up to 4 days.

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