Ingredients
2/3 C mayo
2 tsp white vinegar
2 tsp mustard
1 tsp celery salt
1/2 tsp pepper
3 hard boiled eggs, peeled and chopped
1/2 C bacon pieces (about 6 pieces, cooked and chopped)
1 1lb bag frozen cauliflower, thawed and cut into bite-sized pieces
1/2 medium red onion, finely chopped
Directions
In large mixing bowl, combine mayo, vinegar, mustard, celery salt and pepper.
Whisk well.
Gently fold in eggs, bacon, cauliflower, and onion.
Refrigerate overnight.
Notes:
The original recipe called for brown mustard but I use yellow because that's what I keep in the house. I also leave out a 1/4 tsp tabasco sauce that was originally in the dressing - I hate it.
Serves 6
Nutritional Breakdown
Total Recipe: 999cal, 63carb
Per Serving: 167cal, 11carb
2/3 C mayo: 611cal, 37carb
2 tsp white vinegar: 2cal, 0carb
2 tsp mustard: 6cal, 0carb
1 tsp celery salt: 0cal, 0carb
1/2 tsp pepper: 3cal, 0carb
1/2 C bacon pieces (about 6 pieces, cooked and chopped):246cal, 0carb
1 1lb bag frozen cauliflower, thawed and cut into bite-sized pieces: 109cal, 21carb
1/2 medium red onion, finely chopped: 22cal, 5carb
2 tsp white vinegar: 2cal, 0carb
2 tsp mustard: 6cal, 0carb
1 tsp celery salt: 0cal, 0carb
1/2 tsp pepper: 3cal, 0carb
1/2 C bacon pieces (about 6 pieces, cooked and chopped):246cal, 0carb
1 1lb bag frozen cauliflower, thawed and cut into bite-sized pieces: 109cal, 21carb
1/2 medium red onion, finely chopped: 22cal, 5carb
