With Springtime here, I’ve been working on recipes with eggs. You’re going to love this Deviled Egg Chopped Salad! This salad is so tasty and packed with a lot of protein. The base is kale and shaved Brussels sprouts and dressed with a greek yogurt ranch dressing. Layers of chopped salami, ham and white cheddar cheese bring in a delicious Italian sandwich vibe. The deviled eggs and sliced asparagus make for an awesome salad to serve for Easter or any springtime occasion. It’s delicious all on it’s own and is my new fav lunchtime salad! 

I’ve never seen anyone serve deviled eggs on a salad before but I was trying to get creative with Easter recipes so here we are. I hope you like this idea too! This is an awesome salad to make the week after Easter with any leftover ham and hard boiled eggs too!

Mark sent me a video of this delicious looking Italian Chopped sandwich this week and I kept thinking about it so I thought I would incorporate the whole chopped salad idea into my deviled egg salad idea. It turned out really tasty and I love that there’s kale and Brussels sprouts in there. 

How to Make Deviled Egg Chopped Salad

There are a few steps to making this salad. First, get your eggs hard boiled. While the eggs are cooking, grab the remaining ingredients to get chopping. I added the kale and shaved Brussels to a large bowl and stirred to combine. Next, chop up the ham, salami, cheese and banana peppers. Next, make the greek yogurt ranch dressing. Toast the asparagus with olive oil and salt. Once the eggs are cooked, make quick deviled eggs. Pour the dressing into the salad and stir. Add the chopped items and combine. Top the salad with the toasted asparagus and deviled eggs. I added a bit of the chopped meats and peppers to the top of the eggs to garnish. 

Deviled Egg Chopped Salad

Yield: 6

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

This deviled egg Italian chopped salad is a delicious springtime salad topped with deviled eggs and fresh asparagus.

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Ingredients

• 4 Cups of Chopped Kale
• 1 Cup of Shaved Brussels Sprouts
• 6 Slices of White Cheddar Cheese
• 10 Slices of Salami
• 8 Slices of Ham
• 2 Tablespoons of Banana Peppers
• 6 Eggs
• 1/2 Cup of Greek Yogurt, Plain
• 1 Tablespoon of Ranch Seasoning
• 2 Tablespoons of Milk
• 1 Tablespoon of Mayo for Dressing, 2-3 for Deviled Eggs
• 1 Tablespoon of mustard
• 8 Asparagus

Instructions

1. Get your eggs hard boiled. Add eggs and water (to cover eggs) to a medium size saute pan and heat to boil. Boil for 1 minute and then remove from heat. Let sit for 12 minutes.
2. Add the kale and shaved Brussels to a large bowl and stir to combine.
3. Chop up the ham, salami, cheese and banana peppers into 1/4 inch pieces.
4. Make the greek yogurt ranch dressing. Add yogurt, mayo, ranch seasoning and milk to a bowl and stir.
5. Slice asparagus in half. Toast the asparagus in a toaster oven with olive oil and salt for 5 minutes on 350F.
6. Make quick deviled eggs. Peel eggs and slice in half. Remove yolk and add to a plastic bag. Add mayo and mustard and squeeze to combine. Squeeze into egg whites. Top with some chopped meats, cheese and banana peppers to garnish.
7. Pour the dressing into the salad and stir.
8. Add the chopped items and combine.
9. Top the salad with the toasted asparagus and deviled eggs.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 375Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 255mgSodium: 1283mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 32g

I hope you enjoy this tasty springtime salad! xo, Bri