This egg salad with cauliflower is a low carb alternative to potato salad. Garnish with chives.
Bring a large pot of lightly salted water to a boil. Cook cauliflower florets in the boiling water until tender, about 10 minutes; drain.
Cut cooled cauliflower into small pieces and place in a bowl. Add eggs, mayonnaise, pickles, pickle juice, onion, salt, and pepper. Mix to combine. Refrigerate for 1 hour before serving. Garnish with chives.
Per Serving: 158 calories; protein 6.8g; carbohydrates 4.1g; fat 13.2g; cholesterol 167.9mg; sodium 311.8mg.