Cauliflower Egg Salad
For those of you trying out the keto diet (and for those of us who are not), this cauliflower-filled alternative to potato salad is delicious.
Prep
Cook
Wait
5m
| Category: | Side Dish |
| Seasons | |
| Tags: |
Ingredients
Ingredients
| 2 Oakdell Cage Free Eggs, hard boiled, peeled, and sliced |
| 1 head cauliflower, trimmed and cut into florets |
| 2 tbsp olive oil |
| 1 tsp salt |
| 1/2 tsp black pepper |
| 1 tsp paprika |
| 2/3 cup mayonnaise |
| 1 tbsp Dijon mustard |
| 1 dill pickle, diced |
| 2 tbsp dill pickle juice |
| 2 bacon slices, cooked and crumbled |
| 2 green onions, sliced |
Cauliflower Egg Salad Directions
- Preheat the oven to 400 Degrees. Trim cauliflower into florets. Place on a baking sheet sprayed with non-stick cooking spray. Drizzle with olive oil, salt and pepper. Bake for 25 minutes. Remove from the oven and sprinkle paprika over the cauliflower. Let cool. And place in a large bowl.
- In a small bowl mix together mayonnaise, dijon mustard, pickle, and pickle juice. Pour into a bowl with cauliflower and stir together. Stir in bacon, green onions, and eggs. Garnish with paprika.
