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Cauliflower Salad with Hard-Boiled Eggs, Mustard, and Pickle Relish Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 81 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Boiling and Steaming
  • Cuisine: American
  • Diet: Low Salt

Description

A creamy and tangy cauliflower salad featuring tender steamed cauliflower, boiled eggs, and a flavorful dressing with mayonnaise, mustard, and pickle relish. This refreshing salad is perfect as a cold side dish or a light meal, enhanced by optional garnishes of sliced eggs and parsley.

Ingredients

Main Ingredients

  • 1 head cauliflower, steamed or boiled until tender, cut into bite-sized pieces
  • 6 boiled eggs (yolks mashed, whites chopped)

Dressing

  • 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

  1. Prepare Cauliflower: Steam or boil the cauliflower florets until they are tender but still hold their shape. Drain well and allow to cool completely to avoid sogginess in the salad.
  2. Cook and Prepare Eggs: Boil the eggs until hard-cooked. Peel them, then separate the yolks from the whites. Mash the yolks smoothly and chop the whites into small pieces.
  3. Combine Ingredients: In a large mixing bowl, mix together the cooled cauliflower pieces, mashed egg yolks, chopped egg whites, mayonnaise, mustard, pickle relish, and chopped onion until well combined.
  4. Season: Add salt and pepper to taste. Adjust the amount of mayonnaise and mustard to achieve your desired dressing consistency and flavor balance.
  5. Garnish and Serve: Transfer the salad to a serving dish. Garnish with sliced boiled eggs and fresh parsley if desired for added visual appeal and taste.
  6. Chill: Cover the salad and refrigerate overnight to allow the flavors to meld together beautifully. Serve cold for best flavor.

Notes

  • Ensure the cauliflower is drained and cooled well to prevent the salad from becoming watery.
  • You can substitute mayonnaise with a lighter version or Greek yogurt for a healthier option.
  • Adjust the amount of pickle relish and mustard according to your taste preference for tanginess.
  • Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.
  • Optional garnishes like sliced boiled eggs and parsley add both flavor and visual appeal.

Find it online: https://slsrecipes.com/cauliflower-salad-with-hard-boiled-eggs-mustard-and-pickle-relish-recipe/