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

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook cauliflower florets in the boiling water until tender, about 10 minutes; drain.

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  • 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

158 calories; protein 6.8g 14% DV; carbohydrates 4.1g 1% DV; fat 13.2g 20% DV; cholesterol 167.9mg 56% DV; sodium 311.8mg 13% DV. Full Nutrition
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