Faux-tato Salad

Faux-tato Salad

2 10-ounce bags frozen cauliflower florets

3 hardboiled eggs, peeled and chopped

1/4 Cup chopped onions

1 rib celery chopped

1 Cup mayonnaise

1/2 Cup dill relish

1 tablespoon prepared yellow mustard

1 drop liquid stevia

Pink Himalayan salt

Ground black pepper

1. Cook the cauliflower according to the package directions. Drain the excess water and set aside to cool.

2. In a large mixing bowl mix together the eggs, onions, celery, mayonnaise, relish, mustard and stevia. Stir in the cauliflower until well combined. Season to taste with salt and pepper.

3. Refrigerate the salad for at least two hours before serving.



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