Cauliflower and Egg Salad Recipe -
Cauliflower and Egg Salad Recipe
  • READY IN 30 mins

Cauliflower and Egg Salad

Recipe by  

"This cauliflower salad combines hard-boiled eggs, shaved carrots, and green onions with a creamy dressing for a side dish for any occasion."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. Bring a large pot of lightly salted water to a boil. Cook cauliflower in the boiling water until tender, about 10 minutes; drain.
  2. Mix cooked cauliflower, hard-boiled eggs, carrot, green onions, sweet pickle relish, mayonnaise, and mustard in a large bowl; season with salt and black pepper.
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Reviews More Reviews

May 01, 2012

Really enjoyed this recipe. As my husband said, it is a crunchy potato salad without the potatoes. I used raw cauliflower rather than cooking it.

Feb 05, 2013

I really enjoyed this. It tastes just like egg salad but but the nutritional benefits of cauliflower. I make exactly as written and served with whole wheat pitas.

Aug 13, 2012

This salad is a nice change for something different. We didn't love the taste of the pickle relish in this dish. If you like it in potato and macaroni salad then you will like it in here. I should have followed my instincts and left it out. This does keep very well in the fridge for a couple of days. It is a nice salad to pack in lunches. Thanks Rosalie for sharing.

Aug 20, 2012

I am completely won over with this recipe! It is so easy, and scrumptious. I will never have to worry about what to do with extra cauliflower again.

Jul 02, 2012

I just finished making this and I am very pleased! I only added one green onion, as I'm not a huge fan, but it gives the salad a delicate flavor I am quite enjoying (:

Jul 30, 2014

I used pickled eggs

Apr 28, 2012

A good substitute for potato salad. Used Sandwich Spread and may. Didn't add extra pickle relish. Love the crunch!

Jun 19, 2013

This is a really nice change of pace. I steamed my head of cauliflower to ensure that it wouldn't get too soft. I used 4 eggs, and chopped bread and butter pickles in place of the relish. I also used half of a large carrot and an extra green onion. I know that straight mayo would not do it for us so I have a standard 'dressing' for salads like this - mixing mayo, sour cream and honey mustard significantly thinned with milk and some pickle juice then seasoned to taste. The crunch of the cauliflower and the pickle is what makes the salad for me - none of that mealy potato texture. Plus - at less than half the calories of potato salad you just can't go wrong. Thanks for sharing, Rosalie! This is going to be a new standard.


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  • Calories
  • 116 kcal
  • 6%
  • Carbohydrates
  • 9.9 g
  • 3%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 334 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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