Cauliflower Egg Salad

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

Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
1 hrs
Total Time:
1 hrs 25 mins
5 servings


  • 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


  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
13g Fat
4g Carbs
7g Protein
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.

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