Low Carb Deviled Egg Potato Salad

Transform your summer side dish game with this Low Carb Deviled Egg Potato Salad—a keto-friendly twist on the classic picnic favorite! Featuring tender cauliflower florets as a low-carb alternative to potatoes, this salad is packed with creamy deviled egg goodness, thanks to a tangy dressing made with mayonnaise, yellow mustard, and a touch of apple cider vinegar. Finely chopped celery, red onion, and dill pickle relish add the perfect crunch, while a garnish of fresh chives and a dash of paprika elevate its vibrant flavor. Ready in just 30 minutes, this guilt-free salad is perfect for barbecues, potlucks, or meal prep. Indulge in the best of both worlds with this satisfying, low-carb makeover of a beloved comfort food!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

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

Directions

Step 1

Start by removing the leaves and core from the cauliflower head. Break it into florets and chop them into bite-sized pieces.

Step 2

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.

Step 3

Drain the cauliflower and immediately rinse with cold water to stop the cooking process. Set aside to cool completely.

Step 4

While the cauliflower is cooling, peel the hard-boiled eggs and cut them into quarters.

Step 5

In a large bowl, combine mayonnaise, yellow mustard, apple cider vinegar, dill pickle relish, and paprika. Mix until smooth.

Step 6

Add the chopped celery and red onion to the dressing and mix well.

Step 7

Once the cauliflower florets are completely cooled, add them to the bowl with the dressing.

Step 8

Gently fold in the quartered eggs, keeping them as intact as possible.

Step 9

Season the salad with salt and black pepper to taste.

Step 10

Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.

Step 11

Before serving, sprinkle the top with chopped chives for a fresh, vibrant garnish.

Nutrition Facts

Serving size	(1139.1g)

Amount per serving	% Daily Value*
Calories	1487.2

Total Fat 117.8g	0%
Saturated Fat 17.7g	0%
Polyunsaturated Fat 5.5g
Cholesterol 1350.6mg	0%
Sodium 2435.8mg	0%
Total Carbohydrate 65.6g	0%
Dietary Fiber 14.2g	0%
Total Sugars 15.9g
Protein 50.3g	0%

Vitamin D 300IU	0%
Calcium 312.2mg	0%
Iron 8.7mg	0%
Potassium 2384.7mg	0%

*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.

Source of Calories

Fat: 69.6%

Protein: 13.2%

Carbs: 17.2%