Keto Cauliflower Eggs And Bacon Salad Recipes

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CAULIFLOWER AND EGG SALAD



Cauliflower and Egg Salad image

This cauliflower salad combines hard-boiled eggs, shaved carrots, and green onions with a creamy dressing for a side dish for any occasion.

Provided by Rosalie

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 30m

Yield 6

Number Of Ingredients 8

4 cups cauliflower, broken into small florets
3 hard-boiled eggs, diced
½ small carrot, peeled and shaved into strips using a vegetable peeler
3 small green onions, chopped
5 tablespoons sweet pickle relish
5 tablespoons light mayonnaise
1 tablespoon mustard
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook cauliflower in the boiling water until tender, about 10 minutes; drain.
  • Mix cooked cauliflower, hard-boiled eggs, carrot, green onions, sweet pickle relish, mayonnaise, and mustard in a large bowl; season with salt and black pepper.

Nutrition Facts : Calories 116.4 calories, Carbohydrate 9.9 g, Cholesterol 110.4 mg, Fat 7 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 268.9 mg, Sugar 6.3 g

KETO CAULIFLOWER SALAD



Keto Cauliflower Salad image

Maybe we're biased, but we always make a bee-line for the eggy side dishes at BBQs, potlucks, and parties This cauliflower-filled alternative to potato salad is a great keto option, and features all the creaminess and rich flavor of picnic food and corner deli dishes, but with a fraction of the carbs

Provided by All Day I Dream About Food

Categories     Better Desk Lunches Low Carb Meals Snacks and Apps

Yield 8 servings

Number Of Ingredients 10

3 Pete and Gerry's Organic Eggs
1 head cauliflower, cored and cut into bite-sized pieces (see notes)
2 stalks celery, chopped
6 slices cooked bacon, chopped
2 green onions, white and light green parts only, chopped
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1/4 teaspoon paprika
Salt and freshly ground black pepper to taste
Parsley for garnish (optional)

Steps:

  • In a large pot over medium high heat, bring 2 quarts of water to a boil. Gently lower eggs into water and boil for 12 minutes.
  • While eggs are cooking, fill a medium bowl with ice and water. Once eggs are done, quickly transfer to the ice bath. Let eggs sit 10 minutes before peeling. Once peeled, roughly chop 2 of the eggs and slice the third.
  • Place cauliflower pieces in another large pot and fill pot halfway with water. Bring to a boil and cook until cauliflower is just fork tender, about 3 minutes. Drain in a colander and let cool.
  • In a large bowl, combine chopped eggs, cauliflower, celery, bacon, green onions, mayonnaise, Dijon, and paprika. Stir until well combined and the cauliflower is fully coated. Taste for seasoning and adjust with salt and pepper if desired.
  • Transfer cauliflower salad to a serving bowl and top with the sliced egg and a pinch of paprika. Garnish with parsley if desired, and serve immediately or cover and chill in refrigerator.
  • Be sure to cut the cauliflower even smaller than florets. This gives the salad the perfect texture and consistency.
  • Cauliflower cooks much faster than potatoes, so you want a light touch here. Don't even leave the kitchen, because it will be done in a flash! Your cauliflower pieces should be just fork tender, because they'll keep cooking a bit once off the stove.

CHEDDAR BACON CAULIFLOWER POTATO SALAD



Cheddar Bacon Cauliflower Potato Salad image

This cauliflower potato salad is loaded with grated cheddar and crispy bacon. I love easy summer side dishes like this and it's perfect to serve along any grilled meat or at your next potluck.

Provided by Karly Campbell

Categories     Side Dishes

Time 15m

Number Of Ingredients 10

1 large head cauliflower
½ cup grated cheddar
⅓ cup mayonnaise
1/4 cup chopped red onion
6 slices fried bacon, diced
2 hard boiled eggs, peeled and diced
1 tablespoon dill
1 teaspoon mustard
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Chop the cauliflower into bite-sized pieces and place in a steamer basket.
  • Steam for 3-5 minutes or until tender-crisp.
  • Add the cauliflower to a large mixing bowl and place in the fridge to chill for 2 hours.
  • Add the remaining ingredients to the bowl of cauliflower and stir well to combine.
  • Serve immediately.

Nutrition Facts : Calories 210 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 17 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 463 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

KETO CAULIFLOWER, EGGS, AND BACON SALAD



Keto Cauliflower, Eggs, and Bacon Salad image

I tried the Keto Potato Salad recipe on this site and liked it so much I wanted to make it a full meal, so I modified it accordingly. You can add onion and green onions and modify ratios depending on your tastes. Also good as a side dish.

Provided by virgi

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 2h

Yield 4

Number Of Ingredients 8

1 large head cauliflower, cut into small florets
¾ cup light mayonnaise
2 tablespoons yellow mustard, or more to taste
2 small dill pickles, finely chopped
1 teaspoon dill pickle juice
6 slices bacon, cooked and crumbled
3 hard-boiled eggs, peeled and chopped
salt and ground black pepper to taste

Steps:

  • Place 1/3 the cauliflower florets into a microwave-safe bowl, cover, and cook in the microwave until tender, about 6 minutes. Repeat with remaining cauliflower. Set aside to cool, about 30 minutes.
  • Combine mayonnaise, mustard, pickles, and pickle juice in a large bowl. Add cooled cauliflower and mix with a spatula until florets are covered with dressing. Add cooked eggs and bacon; mix to combine. Cover and refrigerate for at least 1 hour so flavors can meld. Season with salt and pepper before serving.

Nutrition Facts : Calories 339.4 calories, Carbohydrate 16.6 g, Cholesterol 189.9 mg, Fat 25.2 g, Fiber 5.7 g, Protein 14.8 g, SaturatedFat 5.5 g, Sodium 1116.6 mg, Sugar 7.7 g

CAULIFLOWER POTATO SALAD



Cauliflower Potato Salad image

This low-carb mock potato salad featuring cauliflower is sure to be a hit at your next BBQ!

Provided by Marley (Sister Sidekick)

Yield 8 servings

Number Of Ingredients 13

1 medium head cauliflower (or approx. 1 pound florets)
1/3 cup finely chopped celery
1/3 cup finely chopped red onion
1/3 cup roughly chopped dill pickle
1 tablespoon dill pickle juice
1/2 cup mayonnaise
1 teaspoon prepared yellow mustard
2 teaspoons fresh dill weed, chopped (plus more for garnish)
1/2 teaspoon celery salt
5 hardboiled eggs, peeled
sea salt to taste
fresh ground pepper to taste
paprika, optional for garnish

Steps:

  • Chop the cauliflower into small, 1/2-inch florets. Steam until tender, about 8 minutes. Place in a colander to dry out. Set aside.
  • In a medium or large bowl, mix the celery, onion, dill pickle, pickle juice, mayonnaise, mustard, dill weed, and celery salt until combined. Add the cauliflower florets, and toss until well coated.
  • Chop 4 of the hardboiled eggs. Fold the chopped eggs into the salad. Add salt & pepper to taste.
  • Slice the remaining egg. Garnish salad with sliced egg, dill weed, and paprika. Enjoy!

LOADED SUMMER CAULIFLOWER SALAD RECIPE BY TASTY



Loaded Summer Cauliflower Salad Recipe by Tasty image

Here's what you need: cauliflower, olive oil, kosher salt, freshly ground black pepper, hard-boiled eggs, bacon, shredded cheddar cheese, scallions, French's yellow mustard, mayonnaise, lemon juice, garlic powder, paprika, freshly ground black pepper, kosher salt

Provided by Nathan Ng

Yield 4 servings

Number Of Ingredients 15

1 head cauliflower, cut into florets
olive oil
kosher salt
freshly ground black pepper
3 hard-boiled eggs, peeled
6 slices bacon, cooked
¼ cup shredded cheddar cheese
2 scallions, thinly sliced, plus more for garnish
1 tablespoon French's yellow mustard
⅔ cup mayonnaise
2 tablespoons lemon juice
½ teaspoon garlic powder
¼ teaspoon paprika
½ teaspoon freshly ground black pepper
1 teaspoon kosher salt

Steps:

  • Preheat oven to 400ºF.
  • In a bowl, toss cauliflower with olive oil, salt, and pepper. Spread in an even layer on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring halfway through, until edges of the cauliflower start to brown and florets are tender. Remove from oven, let cool for a few minutes, then transfer to a large bowl.
  • Slice hard-boiled eggs in half, then slice each half into 4 pieces. Roughly chop the bacon slices. Add the eggs and bacon to the bowl, along with cheddar cheese and scallions.
  • In a separate bowl, whisk dressing ingredients together until smooth. Pour dressing over cauliflower and toss to coat everything well. Garnish with extra sliced scallions before serving.
  • Enjoy!

Nutrition Facts : Calories 621 calories, Carbohydrate 11 grams, Fat 59 grams, Fiber 4 grams, Protein 12 grams, Sugar 4 grams

CAULIFLOWER "POTATO" SALAD



Cauliflower

Tender cauliflower with bacon, hard boiled eggs, pickles, green onions, and a crunch of celery dressed with mayo, mustard and spices makes this recipe a perfect low-carb mock potato salad.

Provided by Suzanne Ryan

Number Of Ingredients 12

4 cups cauliflower (cut into 1 inch pieces)
1 tbsp olive oil
1/2 tsp salt
1/4 tsp ground black pepper
2/3 cup mayonnaise
2 tsp dijon mustard
1/4 cup chopped dill pickle
2 tbsp dill pickle juice
1 stalk celery
1 stalk green onion
4 hard boiled eggs (chopped)
2 slices bacon (cooked and crumbled)

Steps:

  • Preheat the oven to 375° F. Line 2 large baking sheets with parchment.
  • Place the cauliflower on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper. Toss together to make sure the cauliflower is evenly coated and spread into a single layer. Roast the cauliflower in the oven for 30-35 minutes, until the florets just begin to brown and are fork tender. Allow cauliflower to cool while you prepare the remaining ingredients.
  • In a large bowl, combine mayo, mustard, chopped dill pickle and pickle juice, celery, green onion and chopped hard boiled eggs. Add cauliflower and mix everything together. Taste and season with more salt and pepper to your preference. Top with crumbled bacon. Refrigerate for at least 30 minutes before serving.
  • Store in an airtight container in the refrigerator and enjoy within 3 days.

Nutrition Facts : ServingSize 0.5 cup, Calories 157 kcal, Carbohydrate 2 g, Protein 3 g, Fat 15 g, Fiber 1 g

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