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This low carb, keto-friendly Deviled Egg Cauliflower Salad recipe is easy to make and will quickly replace any potato salad recipe you have ever used!
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This Deviled Egg Cauliflower Salad is my keto remake of my family's favorite BBQ side dish, Deviled Egg Potato Salad.
I bought the Mr a new Weber charcoal grill with a rotisserie attachment for Father's Day, so that opens up the ideas for even more outdoor cooking fun!
But, since Momma is livin' la vida low carb, it makes it a little tough to come up with side dishes that everyone will love and fit into my lifestyle.
Some of our faves include Coconut Lime Cauliflower Rice, BLT Cauliflower Salad, Low Carb Cauliflower "Mac and Cheese", and Cauliflower and Bacon Salad with Mustard Herb Vinaigrette.
But, one of the entire family's favorite BBQ side dishes has always been my Deviled Egg Potato Salad.
My son requests it EVERY.SINGLE.TIME.
So I knew that was the perfect candidate for a keto-adapted recipe.
Deviled eggs are already one of my go-to keto-friendly snacks. So I was super excited to get this recipe rolling!
Let's say you are not a keto or low carb person and are asking, "Why in the heck should I even entertain making this salad?".
I am SO glad you asked.
Let me tell you that the people in my life that are full-on potato lovers, aka hubby and my son, love, love, LOVE this salad and have told me that they don't even miss (or really didn't realize that it doesn't contain) the potatoes!
Yes, scouts honor, they said that!?
And you know that the Mr can be a picky one that doesn't have a problem voicing his opinion, and my son, the same way, will tell me straight up if he doesn't really like something or it isn't as good as the original.
Which, in this case, is his all-time favorite potato salad recipe.
I will say it can be a bit of a pain in the derriere dealing with these people, but I don't want "yes men" in my life. I want my guinea pigs errrr taste testers to be 💯 with me at all times with all things.
Jump to:
🥘Deviled Egg Cauliflower Salad Ingredients
The ingredients are simple and few but the flavor is over-the-top amazing!
Detailed measurements can be found on the printable recipe card at the bottom of the page.
- hard-boiled eggs
- frozen (or fresh) cauliflower florets
- green onions
- mustard
- dill pickle relish
- keto mayonnaise
- celery
- pink salt
- cracked black pepper
- paprika
🔪Deviled Egg Cauliflower Salad Instructions
This is a quick breakdown of a few steps involved in making Deviled Egg Cauliflower Salad. You will find the full directions in the recipe card at the bottom of the post.
Cut the boiled eggs in half, remove the yolks, and rough chop the whites.
Place yolks in a bowl, mash with a fork, and mix with pickle relish, mustard, mayonnaise, salt, and pepper.
Mix cooked cauliflower with egg whites, green onions, and celery.
Add the egg sauce.
Hint: Make this Deviled Egg Cauliflower Salad at least an hour before you plan to serve it to allow the salad to chill and the flavors to meld.
Substitutions
We love this deviled egg cauliflower salad the way it is really but, for those of you that might prefer a different potato substitute, you can give these a try.
- Turnips - if I am not using cauliflower as my low carb potato substitute chances are I am using turnips. They are perfect in soups and stews. For this recipe, you would want 20 ounces of (about 5) small to medium-sized turnips, peeled and diced like you would a potato. Boil them in a pot of salted water for about 7 to 10 minutes, or until tender but not mushy. Drain and build your salad from there.
- Rutabaga - I use rutabaga to make my keto French fries and they are amazing so rutabaga will work in this recipe too. You want 20 ounces of (2 medium) rutabaga. Peel and cube the rutabaga and boil in a pot of salted water for about 10 to 15 minutes or until tender but not mushy. Drain and build your salad from there.
- Daikon Radish - surprisingly radish is another great substitute for potato in a lot of recipes. We also love them roasted. But for this recipe, you want about 20 ounces of daikon radish. You can peel the radish or just scrub and dice it. Boil in a pot of salted water for 10 to 15 minutes or until tender but firm. Drain and build your salad from there.
Other great substitutes are celery root and kohlrabi.
Storage
Store your Deviled Egg Cauliflower Salad in an airtight container in the refrigerator for up to 4 days.
💭Top tip
Make sure that, whatever potato substitute you are using, you chop it into same-size/bite-sized pieces so that it cooks at the same speed and the result is a salad with tender bites of cauliflower, turnip, rutabaga, radish, etc
FAQ about Deviled Egg Cauliflower Salad
If you are using frozen cauliflower follow the instructions on the bag. If you are using fresh cauliflower I prefer to boil it.
I wouldn't make it much more than a few hours ahead of time. Although this salad still tastes delicious the next day, the sauce can get a little watery especially if the cauliflower florets aren't drained really well.
I do love to freeze just about everything I can but unfortunately, this salad does not freeze well. The mayo and cauliflower will be affected by the freezing and thawing process and will not have a good texture when they thaw.
Pairing
These are my favorite dishes to serve with Deviled Egg Cauliflower Salad: Keto BBQ Ribs for the perfect BBQ plate of food! Or this Slow Cooker Maple Mustard Ham for a tasty Easter combo. It is also a fabulous side for meatloaf like this Keto Homestyle Meatloaf or this Bacon Wrapped BBQ Cheeseburger Meatloaf.
More great pairing ideas are this Grilled Chicken with Rosemary Citrus Glaze, Keto Burger In-N-Out Style, or these Keto Air Fryer Bone-In Pork Chops.
Deviled Egg Cauliflower Salad
Equipment
Ingredients
- 10 hard-boiled eggs
- 20 ounces frozen cauliflower florets cooked to package instructions
- 6 green onions chopped
- 1/4 cup mustard
- 1/4 cup dill pickle relish
- 1 cup keto mayonnaise
- 2 stalks celery finely chopped
- pink salt
- cracked black pepper
- 1 tbsp organic paprika
Instructions
- Cut the boiled eggs in half, remove yolks and rough chop the whites. Place yolks in a bowl, mash with a fork and mix with pickle relish, mustard, mayonnaise, salt, and pepper. Set aside.
- Mix cooked cauliflower with egg whites, green onions, and celery. Add egg sauce. Top with sprinkled paprika
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
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Anonymous
I think egg whites was left out of the recipe? Step 2 says to mix cauliflower with egg whites, green onions and celery. How many egg whites pls? And am wondering if perhaps they could be eliminated? ty! It sounds like really great recipe! Can't wait to try it.
Bobbi
You use 10 hard boiled eggs for this recipe. The yolks get mashed and mixed into the sauce and the whites get rough chopped (step 1), then you add the chopped egg whites into the salad in step 2. If you prefer to discard the egg whites you can of course. I love all things egg though 🙂
Unknown
I made this last night for supper to go with BBQ pulled pork - it was amazing (although I did add a bit of seasonings), otherwise I followed your recipe and it was delicious and gobbled up quickly. I will probably have to make another batch today to go with the leftover pork! Thank you!
Bobbi
Yay! I am so glad your family liked the recipe!!
[email protected]
Wonderful recipe, let it marinate over night... wow! Husband thought it was my normal potato salad! YUM
Bobbi
Yay!! That makes me so happy!
Kimkamc
I'm thrilled with the amazing recipe. This is the first recipe I have found substituting cauliflower for potatoes that doesn't scream I'm cauliflower pretending to be potatoes. The flavor is delicious. I only had fresh cauliflower and it still came out great. Thank YOU!
Bobbi
Oh that makes me SO happy to hear!!
Kimkamc
LOL, I made it again today using fresh Cauliflower. In my haste I failed to cook the Cauliflower and didn't remember until it was all mixed. I needed to tell you it is just as delicious. ?
Bobbi
That is good to know! I make my Mediterranean Cauliflower Salad raw and cooked too 🙂
Kimkamc
I need to go track down that recipe. Yum
loudmouth
Has anyone tried this with rice cauliflower instead of florets?
Bobbi | Bobbi's Kozy Kitchen
I have not tried it myself. I am afraid that, as the sauce is super creamy, the final texture might end up being kind of like mashed cauliflower? I am not sure. If you do try it let me know, it might be awesome and I am totally off!!
loudmouth
Has anyone tried this with rice cauliflower instead of florets?
Anonymous
I've made cauliflower potato salad and love it. I came across this recipe because I knew mashing up the egg yolk with the other wet ingredients would really take the flavor and texture to the next level. So I searched for a deviled egg cauliflower salad and was pleased to find this. Looking forward to trying it out soon.
Vickie B
So delicious!
Unknown
Has anyone tried this with miracle whip instead of real mayo?
Bobbi | Bobbi's Kozy Kitchen
Since this is a keto recipe I don't recommend using Miracle Whip as it has added sugar. However, if you are not watching your carbs I would say go for it if you are a MW lover.
Arjai
I loved this salad so much! I did take a few liberties with it, though and used your recipe as a guideline. I used fresh cauliflower and roasted it with avocado oil, salt, pepper and a pinch of red pepper flake. While that was roasting, I chopped a half bunch of kale and massaged salt, pepper and a little pickle juice from some pickled rainbow chard stems into it.
I used pickled eggs instead of plain hardboiled eggs and added chopped up rainbow chard stem pickles to the salad as well. No onions, because I'm allergic, sadly.
It was really delicious and I'm so glad I found your recipe!
Unknown
SUPER YUMMY!! Thank you!
Anonymous
Is this Served cold or warm?
Bobbi | Bobbi's Kozy Kitchen
I serve it cold but I think it would be good either way.
Anonymous
I took it to a party and loved it. I too used fresh cauliflower and it was great!
Anonymous
My daughter made this for a Memorial Day cook-out and it was yummy! I made it myself later and used fresh cauliflower and it was great.
Anonymous
This came out fantastic! Are you 0 cal mayonnaise instead. I count macros and meal prep so this is a wonderful addition to a side with high protein.
Bobbi | Bobbi's Kozy Kitchen
I am so happy you like the recipe! I use Primal Kitchen or Sir Kensington mayo , which is zero carbs but does have calories.
Anonymous
Did anyone try it with yogurt instead of Mayo?
Tina
I’ve made this before and it was watery from the cauliflower. How do I squeeze all the water out without making the cauliflower into tiny bits? I need help lol
bobbiskozykitchen
You can leave your cauliflower in a colander as it cools to allow it to drain as much as possible before combining everything for the salad.
Judy
Bet this is as good as it looks. I was looking for a great substitute for potato salad and I do love cauliflower. I will be enjoying this at home and taking it as a covered dish. We do love deviled eggs so this is perfect. Thanks for sharing this recipe. **
bobbiskozykitchen
This recipe is the one that all of my non-keto friends and family request I bring to parties and BBQs!