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Ingredients1 h 25 m servings 158
Original recipe yields 5 servings
- 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.
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Per Serving: 158 calories; 13.2 4.1 6.8 168 312 Full nutrition