A deliciously satisfying Chef Salad recipe topped with deviled eggs! Perfect for lunches and suppers and has an updated, scrumptious flavor!

Chef Salads come in all sizes and varieties, but there are always a few things they have in common – crisp greens, two types of meat – either ham, bacon, chicken, turkey, or another favorite, hard boiled eggs, vegetables, and cheese.

And since this is a version of a chef salad that I love to make and serve as a meal after I’ve made baked ham, I thought it would be perfect to share with you right about now, too.

What makes this chef salad different from all the others?

Well, I top it with deviled eggs!

Deviled Egg Chef Salad Recipe

This is a great salad to make anytime you have a bit of leftover ham, such as after a Sunday supper or holiday meal. If you happen to have leftover deviled eggs, you can have this salad thrown together in no time flat.

I’m so taken with this chef salad! We love loaded, delicious salads as meals in my family, and this one is always a favorite! It definitely doesn’t leave you hungry in a few hours. Filling and satisfying, it’s perfect for lunch or supper!

Here’s the recipe for this Chef Salad, but really just make it your own. Toss in whatever leftover protein you may have on hand – chicken, turkey, or ham. A combination always works well, too. But, will you do me a favor? Promise you’ll try the deviled egg sometime really soon.

I think you’ll love it.

Chef Salad Recipe

5 from 2 votes
A Chef Salad topped with deviled eggs for an updated, delicious flavor.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4


  • 8 cups salad greens
  • 1 cup ham, diced
  • 1 cup turkey, diced
  • 1/2 cup green onions, chopped fine
  • 1/2 cup celery, chopped fine
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 cup cheddar cheese
  • 2 slices cooked bacon, crumbled
  • 4 deviled eggs
  • 8 ounces salad dressing, your choice


  • Combine all ingredients through bacon crumbles on a large platter for serving, topping with deviled eggs and serving dressings on the side.
  • Alternately, assemble individual salad plates for serving, still topping with deviled eggs and serving dressings on the side.


Calories: 451kcal | Carbohydrates: 14g | Protein: 26g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 225mg | Sodium: 1237mg | Potassium: 589mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1690IU | Vitamin C: 30mg | Calcium: 173mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Have a great day!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. I’ve never actually had leftover deviled eggs!:-) This looks so good I’m going to have to make some. Thanks for the recipe!

    1. I can’t wait to hear how y’all like it. It gets my little picky fella to eat more of a salad than he would otherwise. 🙂

  2. What a great idea, Robyn. We love deviled eggs, but you can only eat so many of them as a side dish. Now I have another fantastic way to enjoy them!

    1. Thanks so much, Lana. We’re deviled egg lovers around here, too! I can’t tell you how much I adore them on this salad!

    1. I’m totally in love with deviled eggs, too. Chef salads will never be the same for me again. 🙂

  3. This is such a great idea!!! I am obsessed with any sort of chef or chop salad…totally pinning 🙂

    1. If you like deviled eggs, then I think you’ll really love the addition to your salad. Mmmm. So much flavor!