Roasted Kale and Mushroom Deviled Eggs

Summa Salt Product-Ranch Salt

Serving size: 6


  • 1 tablespoon of Summa Salt’s Ranch Salt
  • 6 hard-boiled eggs
  • ½ teaspoon black pepper
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 cup finely chopped roasted kale
  • 1/4 cup sautéed white mushrooms, finely chopped
  • Paprika for garnish
  • Swirl of vegetable oil


  1. Boil eggs for 10 minutes and soak in an ice bath for 10 minutes. 
  2. Heat oven to 425 degrees Fahrenheit. Place kale and diced mushrooms in an oven-safe dish and lightly drizzle with vegetable oil.  Cook for 15 to 20 minutes or until charred. 
  3. Slice the hard-boiled eggs in half and remove the yolks.
  4. In a bowl, mash the yolks with mayonnaise and Dijon mustard until smooth.
  5. Stir in the roasted kale and sautéed mushrooms.
  6. Season with Summa Salt’s Ranch Salt and pepper.
  7. Spoon the mixture back into the egg whites.
  8. Garnish with a sprinkle of paprika.