Instructions

• First you place the eggs in a saucepan and cover them with cold water. Bring that water to a boil then remove from heat and cover with a lid. Let 'em sit in the hot water for 12 minutes so they cook gently without pressure cooker here.
• Drain the eggs and dunk 'em in iced water to cool them fast. This makes peeling easier, trust me on this. Once cooled, peel and slice them up.
• Cook your bacon in a skillet over medium heat until it’s crispy and smells so dang good. Drain it on paper towels so it’s not greasy, then crumble it into bite-size pieces.
• In a small bowl, whisk together mayo, sour cream, balsamic vinegar, minced garlic, salt, and pepper. This is your dressing, creamy and tangy, gonna coat the salad real nice.
• Grab a large bowl and toss in your fresh baby spinach, sliced eggs, and crumbled bacon. Pour your dressing over the top and gently toss to coat everything with that delicious flavor.
• Serve the salad immediately so the spinach stays crisp and the eggs and bacon are at their best. The texture combo here is just about perfect, and dang it tastes fresh and satisfying.