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Cauliflower Egg Salad

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

1 h 25 m servings 158
Original recipe yields 5 servings

Directions

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  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.

Nutrition Facts


Per Serving: 158 calories; 13.2 4.1 6.8 168 312 Full nutrition

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