Low Carb Deviled Egg Potato Salad
Satisfy your craving for classic picnic flavors with a healthy twist in this Low Carb Deviled Egg Potato Salad! Instead of traditional potatoes, tender cauliflower florets serve as the perfect low-carb stand-in, while hard-boiled eggs lend creamy richness and protein to every bite. A tangy dressing made with mayonnaise, yellow mustard, apple cider vinegar, and dill pickle relish ties the dish together, complemented by the crunch of celery and the bold flavor of red onion. Finished with a sprinkle of paprika and fresh chives, this keto-friendly salad is bursting with zesty, deviled-egg-inspired flavors. Ready in just 30 minutes, this dish is perfect as a make-ahead side for barbecues, potlucks, or weeknight dinners. Whether you're following a low-carb diet or simply looking for a lighter twist on a classic, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 large head cauliflower florets
- 6 pieces hard-boiled eggs
- 0.5 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons dill pickle relish
- 1 stalk, finely chopped celery
- 0.25 cup, finely chopped red onion
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped fresh chives
Instructions
Start by removing the leaves and core from the cauliflower head. Break it into florets and chop them into bite-sized pieces.
Bring a large pot of water to a boil and add the cauliflower florets. Cook for about 5 minutes, until just tender. Do not overcook as the florets need to hold their shape.
Drain the cauliflower and immediately rinse with cold water to stop the cooking process. Set aside to cool completely.
While the cauliflower is cooling, peel the hard-boiled eggs and cut them into quarters.
In a large bowl, combine mayonnaise, yellow mustard, apple cider vinegar, dill pickle relish, and paprika. Mix until smooth.
Add the chopped celery and red onion to the dressing and mix well.
Once the cauliflower florets are completely cooled, add them to the bowl with the dressing.
Gently fold in the quartered eggs, keeping them as intact as possible.
Season the salad with salt and black pepper to taste.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, sprinkle the top with chopped chives for a fresh, vibrant garnish.
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 1351 mg | 450% | |
| Sodium | 2436 mg | 106% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 15.9 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 312 mg | 24% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2385 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
