Description
This egg salad with cauliflower is a low carb alternative to potato salad. Garnish with chives.
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 1 hr 25 mins
Servings: 5