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Cauliflower Deviled Egg Salad


  • 1 medium head of cauliflower
  • 8 large eggs
  • 1 medium avocado
  • 1 cup plain Greek yogurt
  • 1/4 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 cup chopped green onions
  • 1/4 cup chopped celery
  • Salt and pepper to taste
  • Paprika for garnish


  1. Prepare the Cauliflower: Cut the cauliflower into small florets. Steam or boil the cauliflower until tender, about 5-7 minutes. Drain and let cool.
  2. Cook the Eggs: Place the eggs in a pot of water and bring to a boil. Once boiling, remove from heat and let the eggs sit in the hot water for 10-12 minutes. Transfer to a bowl of ice water to cool. Once cooled, peel and chop the eggs.
  3. Prepare the Dressing: In a large bowl, combine Greek yogurt, mashed avocado, olive oil, Dijon mustard, apple cider vinegar, salt, and pepper. Mix well to combine.
  4. Combine Ingredients: Add the chopped eggs, steamed cauliflower, green onions, and celery to the bowl with the dressing. Toss gently to coat all the ingredients evenly.
  5. Season and Garnish: Adjust seasoning with additional salt and pepper if needed. Sprinkle paprika on top for garnish.

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