Hard boil the eggs. Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes.

Cool the eggs. Drain the hot water and run cold water over the eggs until they are cool enough to handle.

Peel the eggs carefully.

Cut the eggs in half lengthwise.

Scoop out the yolks and place them in a bowl.

Mash the yolks with a fork until smooth.

Thaw the frozen spinach and squeeze out all excess liquid.

Add the spinach, mayonnaise, bacon bits, cider vinegar, sugar, black pepper, and salt to the mashed yolks.

Mix all ingredients together thoroughly.

Spoon the yolk mixture back into the egg halves.

Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to blend.