Cauliflower Egg Salad

Name: Cauliflower Egg Salad
Cook time: 10 min
Yield: 5 servings
Cuisine: United Kingdom
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

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

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 158 calories; protein 6.8g; carbohydrates 4.1g; fat 13.2g; cholesterol 167.9mg; sodium 311.8mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb