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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 149.1
  • Total Fat: 11.6 g
  • Cholesterol: 136.8 mg
  • Sodium: 271.3 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 5.4 g

View full nutritional breakdown of Egg "Potato" Salad calories by ingredient
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Egg "Potato" Salad

Submitted by: MHOFFMA35
Egg

Introduction

This is a faux potato salad, using cauliflower for those seeking delicious "potato salad without all the sugars/carbs. This is a faux potato salad, using cauliflower for those seeking delicious "potato salad without all the sugars/carbs.
Number of Servings: 10

Ingredients

    1 Head Cauliflower, topped into small pieces similar to size of potato cubes.
    6 Hard Boiled Eggs, seperating egg yolk from white and chop up the white
    1 cup Light Mayo with Olive Oil
    1 1/2 tsp yellow mustard
    2 Tbsp. light sour cream
    1 yellow onion, diced
    1/4 cup of chopped carrots
    2 celery stalks, chopped
    Lawry's Seasoning Salt, to taste
    Pepper, to taste

Directions

Hard-Boil eggs. Steam cauliflower. Once eggs are cooked and cooled - seperate white from yolk. Combine the cauliflower and other veggies + egg whites in a bowl. In seperate bowl - combine mayo, mustard, sour cream, egg yolks and seasoning - stir till combined and creamy. Add sauce to veggie mixture. Allow to refrigerate for at least 1 hour for flavors to combine. You will be amazed at how tasty this is.

Serving Size: 10 - 3/4 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user MHOFFMA35.






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