Step 1

Prepare hard-boiled eggs according to the directions below. While the eggs are cooking, place the thinly sliced red onion in a small bowl and cover it with cold water. Set aside to soak while the remainder of the salad is being prepared.

Step 2

Heat a medium frying pan over medium heat. Place the chopped bacon in the pan and pan-fry for 3-4 minutes per side, or until bacon is crispy. Remove bacon from the frying pan and place on a paper towel-lined plate. Reserve 1 tablespoon bacon grease for the dressing.

Step 3

To the same skillet that the bacon was prepared in combine the drippings with the vinegar, maple syrup, mustard, and pepper. Whisk together until slightly thickened and creamy. Remove from the heat and taste to see if you need to add a pinch of salt--that will depend upon how salty your bacon is.

Step 4

To prepare the salad, drain off water from red onions and peel and slice the hard-boiled eggs. Toss the spinach with the cooked bacon, onions, and eggs. Toss with the warm dressing and serve immediately.

Step 5

Place 3 eggs into a saucepan and cover with water. Turn the heat to high and allow the water to come to a rapid boil. Once the water has reached a rapid boil, cover, turn the heat to low, and cook for 1 minute. Remove the saucepan from heat and leave covered for 14 minutes. After 14 minutes, transfer the eggs to an ice bath to chill completely.

Step 6

Pour 1 cup of cold water into the inner pot of a 6-quart Instant Pot, or 1.5 cups of cold water into the inner pot of an 8-quart Instant Pot. Place a trivet or egg rack into the inner pot and add the eggs to the rack. Cook on high pressure for 5 minutes. After the cooking time has elapsed, allow the pressure to release naturally for 5 minutes, then do a quick release of any remaining pressure. Place the eggs into an ice bath for 5 minutes, or until chilled.