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Cauliflower and Egg Salad

Cauliflower and Egg Salad

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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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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

Houston Pat
11
5/1/2012

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
2/5/2013

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
8/13/2012

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.