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.





Category: Side Dish



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

  1. 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.
  2. 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.