Step 1.  Preheat the oven to 350 degrees F. Line a large rimmed cookie sheet with tin foil and put a baking rack on top.

Step 2.  TO BOIL THE EGGS:  Add the eggs to a small sauce pan and fill with water to one inch above the eggs. Bring the water to a boil. After it boils, turn of the heat and cover the pan. Allow to sit for 10 minutes and then drain the eggs. Dunk the eggs in cold water to cool. Peel the eggs and slice them.

Step 3.  TO PRESSURE COOK THE EGGS:  Add the rack to the bottom of the Instant Pot.  Place the eggs on the rack and add 1 cup of water.  Pressure cook on HIGH for 5 minutes, then let the pressure naturally release.  Submerge in cold water to cool and then peel the eggs and slice them.

Step 4.  Add the sweetener to a large shallow bowl. Reserve 2 slices of bacon for later.

Step 5.  Dip each slice of the remaining bacon into the sweetener mixture and thoroughly coat both sides.

Step 6.  Place on the prepared baking rack. (Save the remaining sweetener for the dressing.) Bake 35 to 40 minutes, or until bacon is crisp and lightly browned. After the 20 minute mark, check every 5 minutes to make sure it's not burning. Once it's done, chop 7 slices of the bacon into bits. Eat the rest on the sly.

Step 7.  Place the 2 slices of reserved bacon in a large nonstick skillet and fry over medium heat, stirring occasionally, until crisp, 8 to 10 minutes Set the bacon aside to eat another day.

Step 8.  Add the shallots to the pan of bacon grease and cook until softened, about 1-2 minutes. Remove from the pan and set aside.

Step 9.  Add the mushrooms to the pan and cook for 8 minutes on medium heat. Remove from the pan and set aside.

Step 10.  Whisk together the vinegar, mustard, salt, pepper, and 1 teaspoon of the sweetener in a small saucepan. Add three tablespoons of the bacon grease from the candied bacon cookie sheet. Cook over medium heat, stirring until fully combined.

Step 11.  Coat the spinach in the dressing. Toss with the mushrooms and shallots. Sprinkle the bacon bits on top.