In a small saucepan, cover the eggs with about an inch of water. Bring to a boil, cover, turn off the heat and let stand 10 minutes. Drain, then crack the shells and place the eggs in a bowl of very cold water. Let eggs stand for 5 minutes, then peel and slice.
In a large skillet, heat the oil, three turns of the pan, over medium. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Whisk in the vinegar and maple syrup, then remove from the heat. Whisk in the Dijon. Add the greens and stir until beginning to wilt, about 3 minutes; season with salt and pepper.
Transfer the greens to plates; top with the turkey, ham, cheese and sliced eggs. Garnish with the scallions and a few pickles.