Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.

In a large bowl, roughly mash the eggs with mayonnaise, red wine vinegar, Dijon mustard, salt and pepper, to taste.

Serve sandwiches on wheat bread with bacon, egg salad, spinach, tomatoes and avocado.