Cauliflower Deviled Egg Salad

 

Cauliflower Deviled Egg Salad

Cauliflower Deviled Egg Salad is a delightful twist on the classic deviled egg dish, combining the creamy texture of eggs with the nutritional benefits of cauliflower. This innovative recipe is perfect for those looking to reduce carbs while still enjoying a flavorful and satisfying meal. Whether served as a side dish, a light lunch, or a party appetizer, this salad is sure to impress with its vibrant flavors and appealing presentation.

With the addition of herbs and spices, this dish offers a fresh take on traditional deviled eggs, making it a versatile option for various dietary preferences. Let's dive into the recipe and discover how to create this delicious and healthy salad!

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