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+ servings

Cauliflower Egg Salad

Cauliflower Egg Salad is a rich and creamy side perfect for Summer cookouts or packed lunches! Made with hard boiled eggs, cauliflower, celery, and plain Greek Yogurt.
Yield 10 Servings
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American


  • 2 heads cauliflower
  • 6 large eggs , hard boiled, peeled
  • 3 stalks celery , minced
  • 3/4 cup light mayonnaise
  • 3/4 cup 2% greek yogurt
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper


  • Cut the cauliflower into 1/2 inch chunks and steam or roast.
  • If steaming, add in batches to microwave safe bowl, dripping wet, and cover with a wet paper towel.
  • Cook for 6-8 minutes until soft.
  • Cut the eggs in half and remove the yolks, discarding 4 of the yolks.
  • Place two of the yolks into a small bowl to make the dressing then chop the rest of the egg whites adding it to the large bowl with the cauliflower.
  • In the bowl with the egg yolks add the light mayonnaise, greek yogurt, apple cider vinegar, sugar, kosher salt, and black pepper.
  • Gently mix the dressing into your cauliflower and chopped egg whites.
  • Refrigerate for at least 2 hours but preferably longer.


Calories: 129kcal | Carbohydrates: 9g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 452mg | Potassium: 425mg | Fiber: 3g | Sugar: 4g | Vitamin A: 238IU | Vitamin C: 56mg | Calcium: 68mg | Iron: 1mg
Keyword: Cauliflower Egg Salad