Deviled Egg Cauliflower Salad
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!
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
Calories: 323kcalCarbohydrates: 8gProtein: 10gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 14gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 245mgSodium: 455mgPotassium: 385mgFiber: 3gSugar: 3gVitamin A: 927IUVitamin C: 36mgCalcium: 67mgIron: 2mg
Tried this recipe?Let us know how it was!