- 1 large head cauliflower, cut into small florets
- 3/4 cup light mayonnaise
- 2 tablespoons yellow mustard, or more to taste
- 2 small dill pickles, finely chopped
- 1 teaspoon dill pickle juice
- 6 slices bacon, cooked and crumbled
- 3 hard-boiled eggs, peeled and chopped
- salt and ground black pepper to taste
- Place 1/3 the cauliflower florets into a microwave-safe bowl, cover, and cook in the microwave until tender, about 6 minutes. Repeat with remaining cauliflower. Set aside to cool, about 30 minutes.
- Combine mayonnaise, mustard, pickles, and pickle juice in a large bowl. Add cooled cauliflower and mix with a spatula until florets are covered with dressing. Add cooked eggs and bacon; mix to combine. Cover and refrigerate for at least 1 hour so flavors can meld. Season with salt and pepper before serving.
09/16/2019
recipepes.com
keto cauliflower, eggs, and bacon salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
