Deviled Egg Cauliflower Salad
Deviled Egg Cauliflower Salad is a delightful, low-carb twist on a classic favorite. This refreshing salad combines the creamy texture of deviled eggs with the crunch of fresh cauliflower, making it a nutritious and satisfying option for any occasion. Ready in under 30 minutes, it’s perfect for busy weeknights or last-minute gatherings. Serve it as a side dish or light main course, and impress everyone with its vibrant colors and flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling/Steaming
- Cuisine: American
Ingredients
Scale
- 4 cups cauliflower florets (fresh)
- 4 large hard-boiled eggs
- cup mayonnaise (regular or light)
- 2 tsp Dijon mustard
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Steam or boil cauliflower florets for 5-7 minutes until tender but crisp. Drain and let cool.
- Hard-boil the eggs by placing them in water, bringing to a boil, covering, removing from heat, and letting sit for 12 minutes. Transfer to cold water to cool.
- In a large bowl, mix mayonnaise, Dijon mustard, paprika, salt, and pepper until smooth.
- Chop cooled eggs and add them along with cooled cauliflower to the bowl. Gently fold together until well combined.
- Cover and chill in the refrigerator for at least one hour before serving.
- Serve garnished with extra paprika or fresh herbs.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 180mg