Cauliflower Egg Salad recipe

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Ingredients

½ head cauliflower, cut into large chunks
5 eggs, hard-boiled and diced
¼ cup mayonnaise
3 pickles, diced
1 tablespoon pickle juice
1 teaspoon diced onion
¼ teaspoon salt
1 pinch ground black pepper
1 teaspoon dried chives for garnish

Nutrition Info

157.9 calories
carbohydrate: 4.1 g
cholesterol: 167.9 mg
fat: 13.2 g
fiber: 1.6 g
protein: 6.8 g
saturatedFat: 2.7 g
servingSize: -
sodium: 311.8 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook cauliflower florets in the boiling water until tender, about 10 minutes, drain.

  2. Cut cooled cauliflower into small pieces and place in a bowl. Add eggs, mayonnaise, pickles, pickle juice, onion, salt, and pepper. Mix to combine. Refrigerate for 1 hour before serving. Garnish with chives.

Recipe Yield

5 servings

Recipe Note

This egg salad with cauliflower is a low carb alternative to potato salad. Garnish with chives.

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