• 1 medium head of cauliflower
  • 4 hard-boiled eggs
  • 1/4 cup chopped celery
  • 1/4 cup diced red onion
  • 1/4 cup diced dill pickles
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: chopped fresh parsley for garnish


  1. Cut the cauliflower into small florets and steam them until tender. Drain and set aside to cool.
  2. Dice the hard-boiled eggs and place them in a large mixing bowl.
  3. Add the chopped celery, diced red onion, and diced dill pickles to the bowl.
  4. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until well combined.
  5. Pour the dressing over the ingredients in the large mixing bowl and toss everything together until well coated.
  6. Add the cooked cauliflower to the bowl and gently fold it into the mixture until evenly distributed.
  7. Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
  8. When ready to serve, garnish with chopped fresh parsley if desired.

Nutrition Information (per serving, assuming 6 servings):×280&!3&btvi=3&fsb=1&dtd=619

  • Calories: 227
  • Total Fat: 20g
    • Saturated Fat: 3g
    • Trans Fat: 0g
  • Cholesterol: 148mg
  • Sodium: 549mg
  • Total Carbohydrates: 6g
    • Dietary Fiber: 2g
    • Sugars: 2g
  • Protein: 7g

Please note that the nutrition information provided is an estimate and can vary based on the specific ingredients and brands used. It’s always a good idea to double-check the nutrition facts of the specific products you use in your recipe.