Egg "Potato" Salad
- Minutes to Prepare:
- Minutes to Cook:
- 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 white1 cup Light Mayo with Olive Oil 1 1/2 tsp yellow mustard2 Tbsp. light sour cream1 yellow onion, diced1/4 cup of chopped carrots2 celery stalks, choppedLawry's Seasoning Salt, to tastePepper, to taste
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.
Serving Size: 10 - 3/4 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user MHOFFMA35.
Nutritional Info 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
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