By Teeny McMunn
The Times 

Teeny McMunn: My Recipe Box

Creamy Cauliflower Egg Salad

 

August 27, 2020

Another one I didn’t make, and probably won’t as it has sour cream, but it got 5 stars. Some of the reviews mentioned adding bacon and cheese, and more seasonings. I’m sure like most salads, you can make it to your own liking. Even fresh tomatoes would be good in it or beside it.

I think it would make a good sandwich also, with fresh broccoli sprouts.

INGREDIENTS:

1 large head cauliflower, cut into small chunks

4 ea hard-boiled eggs (or more to taste) chopped

1 c. creamy salad dressing (such as Miracle Whip)

2 stalks celery, diced

4 ea green onions, chopped

¼ c. sour cream

2 Tbsp apple cider vinegar

1 tsp white sugar

1 pinch salt and grown black pepper to taste.

DIRECTIONS:

Place cauliflower into a microwave-safe bowl, cover, and cook in microwave oven until tender, about 7 minutes (less if you don’t use the whole head). Uncover and cool for 5 minutes

Stir eggs, creamy salad dressing, celery, green onions, sour cream, apple cider vinegar, sugar, salt, and black pepper in a bowl until thoroughly combined. Mix cauliflower into dressing. Chill at least 1 hour before serving.

MY NOTES:

If you make it, please share if you did anything different.

How do you make your hard boiled eggs? I boil them for 10 minutes, then cover the pan, turn off the heat, and let them sit for another 10 minutes (or until I remember them). Then rinse with cold water. They never get over done and rubbery—in my opinion.

 

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