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A photo of a breakfast salad with a final serving of deviled eggs. The salad has a bed of greens topped with the deviled egg filling, hard-boiled egg slices, cherry tomatoes, and avocado. The dish is placed on a marble countertop. The background contains a few kitchen items and a potted plant.

Deviled Egg Breakfast Salad

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This deviled egg breakfast salad is a satisfying, creamy dish with fresh greens and perfectly seasoned deviled eggs. Ready in under 20 minutes, it's great for breakfast or lunch with customizable toppings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Salad
Cuisine: Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs hard-boiled and peeled
  • 2 cups mixed greens arugula, spinach, or lettuce
  • ¼ cup mayonnaise for deviled egg filling
  • 1 tablespoon mustard Dijon or yellow
  • 1 tablespoon pickles chopped
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
  • fresh herbs optional, for garnish
  • cherry tomatoes or avocado optional, for topping

Equipment

  • Mixing Bowl For making the deviled egg filling
  • Fork To mash the egg yolks
  • Salad Plate For serving the salad

Method
 

  1. Hard boil the eggs by placing them in a pot of water, bringing to a boil, then reducing the heat and simmering for 10 minutes. Cool the eggs in an ice bath.
  2. Peel the eggs and slice them in half. Scoop out the yolks and place them in a mixing bowl.
  3. Mash the egg yolks with mayonnaise, mustard, pickles, salt, and pepper until smooth and creamy.
  4. Arrange the mixed greens on a plate and top with the deviled egg filling. Slice the remaining eggs and place on top of the salad.
  5. Optional: Garnish with fresh herbs, cherry tomatoes, or avocado for extra flavor and texture.

Notes

  • Use leftover eggs for a quicker prep.
  • Customize the salad with extra veggies or protein for a heartier meal.
  • If you prefer a lighter dressing, swap mayo with Greek yogurt.

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