We’d be the first to admit that there’s really not much one could do to improve upon a classic Spinach Salad. But there’s no harm in experimenting, now, is there? In this version, we tried to mimic the sweetness of the traditional dressing by using honey instead of sugar, and changing the mustard-y tang to a citrus-y one by using fresh lime juice. (And our own Lemon Creamed Honey.) And we also wanted to have a little fun with the classic hard boiled eggs.

Instead of hard boiling our eggs, we roasted them by the dying embers of our kitchen fireplace. Before retiring for bed, we simply poked a tiny hole in both ends of several eggs, and buried them in the still warm ashes of the day’s fire. They shouldn’t directly touch any coals, mind you. Just warm ashes. They stayed tucked in their slightly warm blankets overnight, and by morning they were nicely “hard-roasted.”

Well, maybe they weren’t that nicely roasted. A few had exploded, and a few more had burnt. But that’s okay. It was a fun experiment in a historical method of cooking eggs, and it did give them a brown color and smoky flavor that regular hard-boiled eggs can’t claim. If you’d like to replicate, with less variables, try roasting whole eggs in your oven. Poke tiny holes in either end, and place eggs in a muffin tin. Roast in a 325 F oven for half an hour, then rinse under cool water and peel.

Updated Spinach Salad with Honey-Lime and Roasted Eggs


Prep time: 30 Min
Cook time:
Total time: 30 Min


Fresh spinach (mature leaf, not baby.)

4 hard-roasted eggs, peeled, sliced in 1/2 inch slices (see above)

1/4 cup fresh lime juice

4 Tablespoons best quality olive oil

2 Tablespoons Lemon Creamed Honey (if using regular honey, increase lime juice to 1/3 cup.)

1.5 Tablespoons white wine vinegar

1/4 cup finely chopped flat parsley

salt and pepper to taste


Wash, rinse and dry spinach leaves thoroughly. Remove any very thick stems and chop them into a coarse ribbons. (Slightly thicker than a chiffonade.) Divide spinach onto individual salad plates. Garnish with egg slices.

Combine rest of ingredients into mason jar with tight-fitting lid. Shake vigorously, salt to taste, and pour over spinach and eggs. Add additional ground pepper to taste.

Serve with:

12 Hour Fresh Ham with Gremolata

Pork Rib Roast with Caramel Orange Glaze


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  • By: MelissaKlein Johnson

    we love spinach salads now the honey lime dressing is too die for and the roasted eggs off the chart.”your making me fat”:)

  • By: Rita Skaggs

    Just a comment about the roasting of eggs…If you do try putting a pin hole in the shell make sure that you do it on the large end of the egg because that is where the air sack is and that is what causes the egg to explode…

  • By: Kate's Daughter

    Mama used to tuck eggs into the uncooked dough of her Easter bread (no poked holes). They baked along with the bread. I’ll be doing that this year for the first time. Making her bread, I mean. She’s gone now, so I’ll need to do it myself. Your eggs reminded me of her bread. I think I’ll try roasting some (with tiny holes) as you describe while the bread cooks. I think if they were dyed after the fact, the color would leak into the shell and color the egg. That might look really cool when peeled. Thanks for a great idea.

    • By: Anna

      How interesting, eggs baked in the bread. How did yours turn out? Picked up some of the Lemon Creamed Honey yesterday so I can make this spinach salad. Meeting Faintly was the best!

  • By: Terry

    I will have to give this a try, I love ALL of the ingredients, together OH MY they will be divine! We are also beekeepers so I have the honey to experiment with, and the eggs will come from our flock! Thank you guys!

  • By: Julia Walter

    It was a big hit at the Seder. The eggs and parsley from the Seder plate were a very complimentary feature of this salad. Thanks!

  • By: Julia Walter

    I think I'll make this for my Seder. It looks great– the forsythia salad is tempting, but I doubt I'll still have forsythias next week…

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