Description
Deviled Egg Cauliflower Salad is a scrumptious twist on traditional potato salad, offering a creamy texture and delightful flavors that make it an ideal low-carb option for any gathering. This innovative dish combines the satisfying taste of deviled eggs with nutritious cauliflower, creating a healthy alternative that everyone can enjoy. Whether served at picnics, potlucks, or as part of your weekly meal prep, this versatile salad promises to impress with its vibrant ingredients and zesty dressing.
Ingredients
Scale
- 10 hard-boiled eggs
- 20 ounces frozen cauliflower florets (cooked)
- 6 green onions (chopped)
- 2 stalks celery (finely chopped)
- 1/4 cup mustard
- 1/4 cup dill pickle relish
- 1 cup keto mayonnaise
- Pink salt to taste
- Cracked black pepper to taste
- 1 tbsp organic paprika
Instructions
- Prepare the eggs by cutting them in half, removing the yolks, and chopping the whites. Mash the yolks in a bowl.
- Make the dressing by mixing mashed yolks with mustard, dill pickle relish, mayonnaise, pink salt, and pepper until creamy.
- In a large bowl, combine cooked cauliflower florets with chopped egg whites, green onions, and celery. Pour the dressing over and gently fold to combine.
- Transfer to a serving dish and garnish with paprika before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 370mg
Keywords: Use fresh vegetables for enhanced flavor. Chill before serving for better texture. Feel free to add herbs like dill or parsley for extra freshness.