Best Egg Cauliflower Salad Recipes

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CAULIFLOWER AND EGG SALAD



Cauliflower and Egg Salad image

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

Provided by Rosalie

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 30m

Yield 6

Number Of Ingredients 8

4 cups cauliflower, broken into small florets
3 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

Steps:

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

Nutrition Facts : Calories 116.4 calories, Carbohydrate 9.9 g, Cholesterol 110.4 mg, Fat 7 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 268.9 mg, Sugar 6.3 g

CREAMY CAULIFLOWER EGG SALAD



Creamy Cauliflower Egg Salad image

Reminds me of potato salad.

Provided by OMARILYN

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 1h30m

Yield 6

Number Of Ingredients 9

1 large head cauliflower, cut into small chunks
4 hard-cooked eggs, or more to taste - chopped
1 cup creamy salad dressing (such as Miracle Whip®)
2 stalks celery, diced
4 green onions, chopped
¼ cup sour cream
2 tablespoons apple cider vinegar
1 teaspoon white sugar
salt and ground black pepper to taste

Steps:

  • Place cauliflower into a microwave-safe bowl, cover, and cook in microwave oven until tender, about 7 minutes. Uncover and cool for 5 minutes.
  • Stir eggs, creamy salad dressing, celery, green onions, sour cream, apple cider vinegar, sugar, salt, and black pepper in a bowl until thoroughly combined. Mix cauliflower into dressing. Chill at least 1 hour before serving.

Nutrition Facts : Calories 236.2 calories, Carbohydrate 15.4 g, Cholesterol 158.9 mg, Fat 16.4 g, Fiber 3.9 g, Protein 7.5 g, SaturatedFat 3.7 g, Sodium 460.1 mg, Sugar 10.2 g

POTATO, PEA, AND EGG SALAD WITH SOME SNEAKY CAULIFLOWER



Potato, Pea, and Egg Salad with Some Sneaky Cauliflower image

Potatoes, peas, and eggs in a classic salad dressing. Sneaking in a little cauliflower improves the nutrition without changing the taste. The firm potatoes camouflage the cauliflower from those who would balk at eating vegetables! Blanching the cauliflower and peas also helps preserve their nutrients.

Provided by Whitney Price

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 1h25m

Yield 10

Number Of Ingredients 10

4 eggs
6 large red potatoes, cubed
¾ cup fresh peas
½ small head cauliflower, broken into very small florets
1 cup soy salad dressing (such as Vegenaise®)
3 green onions, white and light green parts only, thinly sliced
2 tablespoons Dijon mustard
1 tablespoon minced fresh parsley
1 tablespoon dill pickle relish
salt and ground black pepper to taste

Steps:

  • Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water; cool under cold running water, about 5 minutes.
  • Place potatoes into a large pot, cover with salted water, and bring to a boil; reduce heat to medium-low and simmer until tender but still firm, about 10 minutes. Remove potatoes with a slotted spoon, reserving hot potato water; place potatoes into a bowl to cool to room temperature, about 20 minutes.
  • Place peas and cauliflower florets in a metal strainer; place strainer into the hot potato water to blanch vegetables, about 3 minutes. Drain; allow to cool to room temperature, about 10 minutes.
  • Peel and chop eggs; place into bowl with potatoes. Place peas, cauliflower, salad dressing, green onions, Dijon mustard, parsley, and pickle relish; stir to coat all ingredients evenly with dressing. Season with salt and pepper; chill in the refrigerator until ready to serve.

Nutrition Facts : Calories 256.3 calories, Carbohydrate 42.5 g, Cholesterol 80.2 mg, Fat 7 g, Fiber 4.8 g, Protein 7.7 g, SaturatedFat 1.5 g, Sodium 254.1 mg, Sugar 4.3 g

CAULIFLOWER EGG SALAD



Cauliflower Egg Salad image

This egg salad with cauliflower is a low carb alternative to potato salad. Garnish with chives.

Provided by mkinshella

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 1h25m

Yield 5

Number Of Ingredients 9

½ head cauliflower, cut into large chunks
5 eggs, hard-boiled and diced
¼ cup mayonnaise
3 pickles, diced
1 tablespoon pickle juice
1 teaspoon diced onion
¼ teaspoon salt
1 pinch ground black pepper
1 teaspoon dried chives for garnish

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook cauliflower florets in the boiling water until tender, about 10 minutes; drain.
  • Cut cooled cauliflower into small pieces and place in a bowl. Add eggs, mayonnaise, pickles, pickle juice, onion, salt, and pepper. Mix to combine. Refrigerate for 1 hour before serving. Garnish with chives.

Nutrition Facts : Calories 157.9 calories, Carbohydrate 4.1 g, Cholesterol 167.9 mg, Fat 13.2 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 2.7 g, Sodium 311.8 mg, Sugar 1.9 g

EGG CAULIFLOWER SALAD



Egg Cauliflower Salad image

For a crunchy alternative to potato salad, try this well-dressed medley of cauliflower, peppers and celery. "Add a half cup of shredded carrots and chopped broccoli as well as a cup of peas for a colorful presentation," recommends Victoria Zmarzley-Hahn of Northampton, Pennsylvania.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 8

2 cups cauliflowerets
4 hard-boiled large eggs, chopped
1/2 cup chopped celery
1/4 cup each chopped onion, green pepper and sweet red pepper
1/2 cup Miracle Whip
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Steps:

  • In a serving bowl, combine the cauliflower, eggs, celery, onion and peppers. In a small bowl, combine the remaining ingredients. Add to cauliflower mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 201 calories, Fat 18g fat (3g saturated fat), Cholesterol 148mg cholesterol, Sodium 357mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

EGG CAULIFLOWER SALAD



EGG CAULIFLOWER SALAD image

Categories     Salad     Egg     Side

Yield 6 Servings

Number Of Ingredients 7

2 cups cauliflowerets
4 hard-cooked eggs, chopped
1/2 cup chopped celery
1/4 cup each chopped onion, green pepper and sweet red pepper
1/2 cup mayonnaise or salad dressing
1/2 tsp. salt
1/4 tsp. garlic powder

Steps:

  • In a serving bowl, combine the cauliflower, eggs, celery, onion and peppers. In a small bowl, combine the remaining ingredients. Add to the cauliflower mixture and mix well. Cover and refrigerate for at least two hours. Serve with a slotted spoon.

EGG SALAD WITH CAULIFLOWER PUREE



Egg Salad With Cauliflower Puree image

It's quick to put together egg salad. Why not bulk up the serving by using cauliflower puree? (This also works for tuna salad sandwiches). I learned of this trick in Deceptively Delicious by Jessica Seinfield.

Provided by rxchapman

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

6 eggs
1/4 cup cauliflower floret, pureed
1 tablespoon mayonnaise
1 tablespoon plain yogurt
2 green onions
salt
pepper
whole grain bread

Steps:

  • Hard boil eggs. Let cool, peel and chop up and place in a bowl.
  • Meanwhile, steam cauliflower florets until tender. You can puree cauliflower in a food processor or just mash it up with a fork. Add to eggs.
  • Add a couple tablespoons of mayonnaise and plain yoghurt until the desired thickness.
  • Add green onions to the mix and salt and pepper to taste.
  • Add to toasted bread or enjoy a cold sandwich.

Nutrition Facts : Calories 256, Fat 17, SaturatedFat 5.2, Cholesterol 560.9, Sodium 275.2, Carbohydrate 5, Fiber 0.7, Sugar 2, Protein 19.7

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