Description
A creamy, tangy cauliflower salad featuring tender steamed cauliflower, chopped boiled eggs, and a flavorful dressing of mayonnaise, mustard, and pickle relish. Perfect as a refreshing side dish for any meal.
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 the cauliflower: Steam or boil the cauliflower florets until they are tender but still firm. Drain well and allow to cool completely to prevent excess moisture in the salad.
- Prepare the eggs: Boil the eggs until hard-cooked, then peel them. Separate the yolks and whites. Mash the yolks until smooth and chop the whites into small pieces.
- Mix salad ingredients: In a large mixing bowl, combine the cooled cauliflower pieces, mashed egg yolks, chopped egg whites, mayonnaise, mustard, pickle relish, and chopped onion. Stir thoroughly to blend all ingredients evenly.
- Season the salad: Add salt and pepper to taste. Adjust the amount of mayonnaise and mustard as needed to achieve the desired creaminess and tanginess of the salad.
- Garnish and serve: Transfer the salad to a serving dish and garnish with slices of boiled eggs and fresh parsley if desired.
- Chill before serving: Cover the dish and refrigerate overnight to allow the flavors to meld together. Serve the salad cold for best taste and texture.
Notes
- Make sure the cauliflower is drained and cooled thoroughly to avoid a watery salad.
- You can substitute Miracle Whip for mayonnaise for a slightly sweeter flavor.
- Adjust the amount of mustard and pickle relish based on your flavor preference.
- Chilling overnight enhances the overall flavor of the salad.
- This salad can be stored in the refrigerator for up to 3 days.
