Cauliflower and Egg Salad

Name: Cauliflower and Egg Salad
Total time: 10 min
Yield: 6 Servings
Ingredients: 🥦 4 cups cauliflower, broken into small florets; 🥚 3 large hard-boiled eggs, diced; 🥕 ½ small carrot, peeled and shaved into strips using a vegetable peeler; 🧅 3 small green onions, chopped; 5 tablespoons sweet pickle relish; 5 tablespoons light mayonnaise; 1 tablespoon mustard; 🧂 Salt and ground black pepper to taste

Cost $7.5, save $10

10 Min
6 Servings
$7.5

Cauliflower and Egg Salad

Cost $7.5, save $10

10 Min
6 Servings
$7.5

INGREDIENTS

Main Ingredients
- 🥦 4 cups cauliflower, broken into small florets
- 🥚 3 large hard-boiled eggs, diced
- 🥕 ½ small carrot, peeled and shaved into strips using a vegetable peeler
- 🧅 3 small green onions, chopped
Condiments and Seasonings
- 5 tablespoons sweet pickle relish
- 5 tablespoons light mayonnaise
- 1 tablespoon mustard
- 🧂 Salt and ground black pepper to taste

STEPS

Bring a large pot of lightly salted water to a boil. Cook cauliflower in boiling water until tender, about 10 minutes; drain.

Mix together cauliflower, eggs, carrot, green onions, relish, mayonnaise, and mustard in a large bowl until well combined. Season with salt and black pepper.

NUTRIENTS

Per 1 serving

🔥

116

Calories

5
Protein
10
Carbs
7
Fats

💡 For a creamier salad, you can add an extra tablespoon of mayonnaise.This dish can be prepared ahead of time and stored in the refrigerator for up to 2 days.Consider adding chopped parsley or dill for extra freshness.To reduce sodium further, use a low-sodium mayonnaise.