Appetizers / Soups / Salads

Egg "Potato" Salad is for Salad.

Egg "Potato" Salad takes 30 minutes to prepare.

Egg "Potato" Salad takes 10 minutes to cook.

Egg "Potato" Salad makes 10 servings.

The ingredients for Egg "Potato" Salad are:

1 Head Cauliflower, topped into small pieces similar to size of potato cubes.
6 Hard Boiled Eggs, seperating egg yolk from white and chop up the white
1 cup Light Mayo with Olive Oil
1 1/2 tsp yellow mustard
2 Tbsp. light sour cream
1 yellow onion, diced
1/4 cup of chopped carrots
2 celery stalks, chopped
Lawry's Seasoning Salt, to taste
Pepper, to taste

Here is how you make Egg "Potato" Salad:

Hard-Boil eggs. Steam cauliflower. Once eggs are cooked and cooled - seperate white from yolk. Combine the cauliflower and other veggies + egg whites in a bowl. In seperate bowl - combine mayo, mustard, sour cream, egg yolks and seasoning - stir till combined and creamy. Add sauce to veggie mixture. Allow to refrigerate for at least 1 hour for flavors to combine. You will be amazed at how tasty this is.Serving Size: 10 - 3/4 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user MHOFFMA35.

The nutritional information for Egg "Potato" Salad is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 149.1

• Total Fat: 11.6 g
• Cholesterol: 136.8 mg
• Sodium: 271.3 mg
• Total Carbs: 7.4 g
• Dietary Fiber: 2.1 g
• Protein: 5.4 g

The dietary needs meet for Egg "Potato" Salad is Low Carb