Recipes Salad Vegetable Salad Recipes Cauliflower Cauliflower Egg Salad Be the first to rate & review! 0 Photos This egg salad with cauliflower is a low carb alternative to potato salad. Garnish with chives. Recipe by mkinshella Published on June 30, 2019 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Prep Time: 15 mins Cook Time: 10 mins Additional Time: 1 hrs Total Time: 1 hrs 25 mins Servings: 5 Yield: 5 servings Jump to Nutrition Facts 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 Directions Bring a large pot of lightly salted water to a boil. Cook cauliflower florets in the boiling water until tender, about 10 minutes; drain. 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. I Made It Print Nutrition Facts (per serving) 158 Calories 13g Fat 4g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 158 % Daily Value * Total Fat 13g 17% Saturated Fat 3g 14% Cholesterol 168mg 56% Sodium 312mg 14% Total Carbohydrate 4g 1% Dietary Fiber 2g 6% Total Sugars 2g Protein 7g Vitamin C 27mg 135% Calcium 38mg 3% Iron 1mg 7% Potassium 243mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved