Description
A refreshing and creamy cauliflower salad featuring tender cauliflower florets combined with chopped boiled eggs, mayonnaise, mustard, and pickle relish for a perfect balance of flavors. This make-ahead salad is ideal for potlucks, picnics, or a light, satisfying side dish.
Ingredients
Scale
Main Ingredients
- 1 head cauliflower, steamed or boiled until tender, cut into bite-sized pieces
- 6 boiled eggs (yolks mashed, whites chopped)
- 1/3 cup mayonnaise or Miracle Whip (regular)
- 3 tablespoons mustard
- 3 tablespoons pickle relish
- 1/8 cup chopped onion (or more, if desired)
- Salt and pepper to taste
Optional Garnish
- Sliced boiled eggs
- Parsley
Instructions
- Prepare Cauliflower: Steam or boil cauliflower florets until they are tender but still firm enough to hold their shape. Drain well and allow to cool completely to prevent salad from becoming soggy.
- Prepare Eggs: Boil eggs until hard-cooked, then peel. Separate the yolks and whites; mash the yolks smoothly and chop the whites into small pieces.
- Combine Ingredients: In a large mixing bowl, add the cooled cauliflower pieces, mashed egg yolks, chopped egg whites, mayonnaise, mustard, pickle relish, and chopped onion. Mix everything thoroughly until well combined.
- Season Salad: Add salt and pepper to taste. Adjust the consistency by adding more mayonnaise or mustard if you prefer a creamier texture.
- Garnish and Serve: Transfer the salad to a serving dish and garnish with sliced boiled eggs and parsley if desired for a decorative touch.
- Chill and Meld Flavors: Cover the salad and refrigerate overnight to allow the flavors to blend beautifully. Serve the salad cold for best taste.
Notes
- Ensure cauliflower is cooled completely before mixing to avoid a watery salad.
- You can substitute Greek yogurt for some of the mayonnaise to reduce fat content.
- For a crunchier texture, consider adding chopped celery or bell peppers.
- Leftovers keep well covered in the refrigerator for up to 3 days.
