Cauliflower and Egg Salad

Cauliflower and Egg Salad

10 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Rosalie
Recipe by  Rosalie

“This cauliflower salad combines hard-boiled eggs, shaved carrots, and green onions with a creamy dressing for a side dish for any occasion.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Bring a large pot of lightly salted water to a boil. Cook cauliflower in the boiling water until tender, about 10 minutes; drain.
  2. Mix cooked cauliflower, hard-boiled eggs, carrot, green onions, sweet pickle relish, mayonnaise, and mustard in a large bowl; season with salt and black pepper.

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Reviews (10)

Rate This Recipe
Houston Pat
11

Houston Pat

Really enjoyed this recipe. As my husband said, it is a crunchy potato salad without the potatoes. I used raw cauliflower rather than cooking it.

MOUSIE206
6

MOUSIE206

I really enjoyed this. It tastes just like egg salad but but the nutritional benefits of cauliflower. I make exactly as written and served with whole wheat pitas.

Molly
6

Molly

This salad is a nice change for something different. We didn't love the taste of the pickle relish in this dish. If you like it in potato and macaroni salad then you will like it in here. I should have followed my instincts and left it out. This does keep very well in the fridge for a couple of days. It is a nice salad to pack in lunches. Thanks Rosalie for sharing.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 116 cal
  • 6%
  • Fat
  • 7 g
  • 11%
  • Carbs
  • 9.9 g
  • 3%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 110 mg
  • 37%
  • Sodium
  • 334 mg
  • 13%

Based on a 2,000 calorie diet

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Fully Loaded Cauliflower Salad

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Potato, Pea, and Egg Salad with Some Sneaky Cauliflower