Ingredients

• 1 tablespoon Summa Salts Ranch Salt
• 6 hard-boiled eggs
• ½ teaspoon black pepper
• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• ¼ cup finely chopped roasted kale
• ¼ cup sautéed white mushrooms, finely chopped
• Paprika, for garnish
• Swirl of vegetable oil

Instructions

1. Boil eggs for 10 minutes, then chill in an ice bath for 10 minutes.
2. Heat oven to 425°F. Place kale and diced mushrooms on a sheet or in an oven-safe dish; drizzle lightly with oil. Roast 15–20 minutes until charred at the edges. Cool, then finely chop.
3. Halve eggs and remove yolks to a bowl.
4. Mash yolks with mayonnaise and Dijon until smooth.
5. Stir in roasted kale and sautéed mushrooms.
6. Season with Ranch Salt and black pepper to taste.
7. Spoon or pipe filling back into egg whites.
8. Garnish with a light sprinkle of paprika and an extra pinch of Ranch Salt if desired.

Pro Tips & Swaps

• Make-ahead: Boil eggs and mix filling up to 1 day ahead; keep whites and filling separate, then fill before serving.
• Texture boost: Reserve a little extra roasted kale for a crispy topper.
• No kale? Spinach or finely chopped broccoli works. For extra umami, add 1–2 tsp finely grated Parmesan.
• Pipe it pretty: Use a zip-top bag with a corner snipped for clean swirls.

Nutrition (estimate)

Approx per half egg: 70–90 kcal • 4–5g fat • 4–5g protein • <1g carbs. (Estimates only; will vary by brands and portion.)

Flavor driver: Summa Salts Ranch Salt
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