Combine lemon juice, Dijon mustard, shallot, garlic, a pinch of salt and pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale in a large bowl.
Cover dressing and kale mixture separately and chill.
Measure 1/4 cup oil into a cup. Spoon 1/2 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
Cover almonds and let stand at room temperature.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
Add dressing, eggs and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
Dressing, kale mixture and toasted almonds can be prepared 8 hours ahead.