introduction
This salad mixes soft cauliflower and chopped hard-boiled eggs with a simple deviled-style dressing. It is quick to make and tastes creamy and bright. For more ideas on deviled egg salads, see this best deviled egg salad ideas.
why make this recipe
Make this recipe when you want a light, low-carb salad that still feels rich. It uses everyday ingredients and cooks fast. It works well for a quick lunch, a side dish, or a potluck dish. If you like egg salads with a twist, you may also enjoy an avocado egg salad with chicken and bacon for another idea.
how to make Easy Deviled Cauliflower & Egg Salad
Follow simple steps to steam, mix, and chill. Use the directions below and taste to adjust the seasoning. The salad comes together in about 15 minutes plus cooling time.
Ingredients :
- 1 head cauliflower, cut into florets
- 4 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Chopped fresh chives or parsley for garnish
Directions :
- Steam the cauliflower florets until tender, about 5-7 minutes, then let cool.
- In a large bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper.
- Add the cooled cauliflower and chopped hard-boiled eggs to the bowl.
- Gently fold the mixture until the cauliflower and eggs are well coated.
- Taste and adjust seasoning if necessary.
- Garnish with chopped chives or parsley before serving.
how to serve Easy Deviled Cauliflower & Egg Salad
Serve it chilled or at room temperature. It goes well on a bed of lettuce, with crackers, or as a side to grilled chicken. You can also spoon it into lettuce cups for a light snack.
how to store Easy Deviled Cauliflower & Egg Salad
Store in an airtight container in the fridge. Use within 3 to 4 days. Stir gently before serving again. Do not freeze — the texture will change.
tips to make Easy Deviled Cauliflower & Egg Salad
- Steam cauliflower just until tender to keep a bit of bite.
- Cool the cauliflower before mixing so the dressing stays thick.
- Use good mayonnaise and fresh Dijon for best flavor. For more variation ideas, try this avocado egg salad variations.
- Taste and add salt or vinegar a little at a time.
variation (if any)
- Add a pinch of paprika for a classic deviled flavor.
- Stir in diced celery for crunch.
- Use Greek yogurt instead of some mayo to lighten the dressing.
FAQs
Q: Can I use raw cauliflower instead of steaming?
A: You can, but raw cauliflower is crisper. Steaming makes the salad softer and more like egg salad.
Q: How do I hard-boil eggs so they peel easily?
A: Boil eggs for 9-12 minutes, then cool in ice water for several minutes. This helps them peel cleanly.
Q: Can I make this ahead for a party?
A: Yes. Make it a few hours ahead and chill. Add garnish just before serving.
Q: Is this salad keto friendly?
A: Yes, it is low in carbs and fits many low-carb or keto plans if you use full-fat mayo.
Q: Can I add pickles or relish?
A: Yes, a little chopped pickle or relish adds tang. Adjust the vinegar/salt to balance the flavor.
Conclusion
This Easy Deviled Cauliflower & Egg Salad is simple, creamy, and quick to make. For a similar recipe and more photos, see Deviled Egg Cauliflower Salad – Bobbi’s Kozy Kitchen.
Print
Easy Deviled Cauliflower & Egg Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
A creamy and bright salad mixing soft cauliflower and hard-boiled eggs with a delicious deviled-style dressing.
Ingredients
- 1 head cauliflower, cut into florets
- 4 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Chopped fresh chives or parsley for garnish
Instructions
- Steam the cauliflower florets until tender, about 5-7 minutes, then let cool.
- In a large bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper.
- Add the cooled cauliflower and chopped hard-boiled eggs to the bowl.
- Gently fold the mixture until the cauliflower and eggs are well coated.
- Taste and adjust seasoning if necessary.
- Garnish with chopped chives or parsley before serving.
Notes
Serve chilled or at room temperature. This salad is perfect on lettuce, with crackers, or as a side to grilled chicken. Store in an airtight container in the fridge for up to 3-4 days; do not freeze.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Steaming
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 250mg
Keywords: cauliflower salad, egg salad, deviled egg salad, low-carb salad, easy salad