1 Medium Sized Head of Cauliflower (600g)

6 Boiled Eggs, Peeled

2/3 Cup Mayonnaise (Don’t use light mayo, it has more carbs!)

3 Tbsp Yellow Mustard

3 Tbsp Pickle Relish

1/8 Cup Raw Chopped White Onion

Lite Salt and Pepper to Taste

and Pepper to Taste Parley and Egg Slices to Garnish if Desired

Bring a large pot of water to a boil on the stove. While that’s heating break the cauliflower florets into bite sized pieces. Once your water is boiled add your cauliflower to the pot and cook until they’re tender. If you have a food steamer or another method you prefer you can prepare the cauliflower that way. It just has to be cooked tender. Assuming you already know how to hard boil an egg and you’ve cooked the six eggs break them open and separate the yolks into a small bowl and mash them up. (If you don’t here is How to Cook a Hard-boiled Egg.) Take the egg whites and break or slice them down into small bite sized pieces. After that it’s as easy as mixing all the ingredients together in a large bowl!

This salad tastes best when it is allowed to chill overnight in the refrigerator. Enjoy!

1/8th Recipe: 191 Calories, 16.7 g Fat, 6 g Protein, 0.3 g Net Carbs (2.3 g Carbs, 2 g Fiber)\