- 4 cups cauliflower cut into bite-sized pieces equal to one medium head
- 3 eggs hard boiled and chopped
- 2 stalks celery chopped
- 4 slices bacon cooked and crumbled
- 2 green onions chopped
- 1 dill pickle finely chopped
- 2/3 cup mayonnaise
- 2 tsp pickle juice
- 1 tsp yellow mustard
- 1/4 tsp salt + more to taste
- 1/4 tsp ground black pepper
Place the cauliflower pieces into a pot of lightly boiling water. Boil for 8-10 minutes, until the pieces are tender. Remove from heat, drain, and run under cold water to stop the cooking. Place the cauliflower in the refrigerator until chilled.
Cook the eggs in a pot of boiling water for 12 minutes. Remove from heat, drain and run under cold water to stop the cooking. Once cooled, peel and chop the eggs.
Add the celery, crumbled bacon, onions, pickles, mayonnaise, pickle juice, yellow mustard, salt and pepper in a bowl and mix together.
In another large bowl, add the cauliflower and carefully stir in the mayonnaise mixture to combine. Taste and season with additional salt.
Add the eggs and carefully fold them into the salad.
Chill the salad for at least 20 minutes before serving.
- This salad has 3 net grams of carbs per serving.
Calories: 283kcal | Carbohydrates: 5g | Protein: 6g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 437mg | Potassium: 290mg | Fiber: 2g | Sugar: 2g | Vitamin A: 207IU | Vitamin C: 33mg | Calcium: 39mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.