Cauliflower Egg Salad recipe
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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
Nutrition Info
- 157.9 caloriescarbohydrate: 4.1 gcholesterol: 167.9 mgfat: 13.2 gfiber: 1.6 gprotein: 6.8 gsaturatedFat: 2.7 gservingSize: -sodium: 311.8 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Cauliflower Egg Salad
Directions
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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.