Cauliflower Deviled Egg Salad

A creamy, protein-packed twist on a classic!

This Cauliflower Deviled Egg Salad combines the rich, tangy flavors of deviled eggs with the light, nutritious crunch of cauliflower. It’s a perfect low-carb, high-protein dish that’s full of flavor and ideal for meal prep, picnics, or a quick, satisfying snack. Healthy, delicious, and easy to make! 🥚🥦✨

#HealthyEating #ProteinPacked #LowCarb #NourishYourBody #VitalFunctionalHealth

Ingredients:

• 1 medium head of cauliflower

• 8 large eggs

• 1 medium avocado

• 1 cup plain Greek yogurt

• 1/4 cup olive oil

• 1 tablespoon Dijon mustard

• 1 tablespoon apple cider vinegar

• 1/4 cup chopped green onions

• 1/4 cup chopped celery

• Salt and pepper to taste

• Paprika for garnish

  
  

  

  
  

Instructions:

1. Prepare the Cauliflower: Cut the cauliflower into small florets. Steam or boil the cauliflower until tender, about 5-7 minutes. Drain and let cool.

2. Cook the Eggs: Place the eggs in a pot of water and bring to a boil. Once boiling, remove from heat and let the eggs sit in the hot water for 10-12 minutes. Transfer to a bowl of ice water to cool. Once cooled, peel and chop the eggs.

3. Prepare the Dressing: In a large bowl, combine Greek yogurt, mashed avocado, olive oil, Dijon mustard, apple cider vinegar, salt, and pepper. Mix well to combine.

4. Combine Ingredients: Add the chopped eggs, steamed cauliflower, green onions, and celery to the bowl with the dressing. Toss gently to coat all the ingredients evenly.

5. Season and Garnish: Adjust seasoning with additional salt and pepper if needed. Sprinkle paprika on top for garnish.

6. Serves 4