Strawberry Spinach Egg Salad

Prep Time
15 mins.
Cook Time
0 mins.
Recipe by: Kristianne Hannemann

Take this strawberry spinach egg salad with you on your day trips and picnics by packing it into a mason jar! Fresh spinach leaves are topped with a summer strawberry vinaigrette, chopped Eggland's Best Hard-Cooked Peeled eggs, walnuts and feta cheese inside a mason jar so you can take it on-the-go!

Make This Recipe


8 oz strawberries, hulled

¼ cup olive oil

¼ cup lemon juice

1 tsp. mustard

¼ tsp salt

¼ tsp ground ginger

1 Tblsp red wine vinegar

1 Tblsp honey

2 cups fresh spinach leaves

4 Eggland’s Best Hard-Cooked Peeled Eggs, chopped

1 cup walnuts

1 cup feta cheese


  1. Blend the strawberries, olive oil, lemon juice, mustard, salt, ginger, vinegar and honey together and transfer to a jar.
  2. Add 1 cup spinach to each mason jar, then drizzle the strawberry vinaigrette on top.
  3. Add the chopped eggs, walnuts and feta cheese on top and seal.
  4. Chill until ready to eat.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 2
Calories 1638
Fat 148g
Saturated Fat 35g
Cholesterol 734mg
Sodium 1944mg
Carbohydrates 24.4g
Dietary Fiber 10.8g
Protein 75.4g