- 4 cups cauliflower, broken into small florets
- 3 hard-boiled eggs, diced
- 1/2 small carrot, peeled and shaved into strips using a vegetable peeler
- 3 small green onions, chopped
- 5 tablespoons sweet pickle relish
- 5 tablespoons light mayonnaise
- 1 tablespoon mustard
- salt and ground black pepper to taste
- Bring a large pot of lightly salted water to a boil. Cook cauliflower in the boiling water until tender, about 10 minutes; drain.
- Mix cooked cauliflower, hard-boiled eggs, carrot, green onions, sweet pickle relish, mayonnaise, and mustard in a large bowl; season with salt and black pepper.
04/29/2018
recipepes.com
Cauliflower and Egg Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
