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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
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Cook cauliflower florets in the boiling water until tender, about 10 minutes; drain.
Step 2
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 158 | |
| % Daily Value * | |
| Total Fat13g | 17% |
| Saturated Fat3g | 14% |
| Cholesterol168mg | 56% |
| Sodium312mg | 14% |
| Total Carbohydrate4g | 1% |
| Dietary Fiber2g | 6% |
| Total Sugars2g | |
| Protein7g | |
| Vitamin C27mg | 135% |
| Calcium38mg | 3% |
| Iron1mg | 7% |
| Potassium243mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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