Creamy Deviled Egg Cauliflower Salad

Creamy Deviled Egg Cauliflower Salad is a fresh, modern twist on classic deviled eggs, reimagined as a satisfying salad. Instead of potatoes, tender roasted cauliflower takes center stage, soaking up a rich, tangy dressing made with eggs, Dijon mustard, and just the right touch of paprika. Because the cauliflower is lightly roasted first, it adds depth and texture rather than tasting bland or watery.

Moreover, this dish delivers all the nostalgic flavors people love, while feeling lighter and more vegetable-forward. It works beautifully as a side dish for picnics, potlucks, or weeknight dinners. At the same time, it’s hearty enough to enjoy on its own.

Interestingly, deviled egg flavors date back to the 18th century, when “deviling” referred to boldly seasoned foods. Today, those same bold flavors shine here, blended into a creamy, crave-worthy salad that feels both familiar and new. If you love deviled eggs and fresh takes on classics, this recipe is one you’ll return to again and again.

Recipe Yield: 6 servings

INGREDIENTS

1 medium head cauliflower, cut into small florets
4 large eggs, hard-boiled, peeled, and chopped
¼ cup celery, finely diced
½ cup mayonnaise
1½ Tbsp Dijon mustard
1 Tbsp apple cider vinegar
½ tsp paprika, plus more for garnish
¼ tsp garlic powder
¼ tsp onion powder
2 Tbsp chives, finely chopped
2 Tbsp olive oil
½ tsp salt
¼ tsp black pepper

INSTRUCTIONS

1. Roast the cauliflower:
First, preheat oven to 425°F. Toss cauliflower with olive oil, salt, and pepper. Then spread evenly on a lined baking sheet. Roast 22–25 minutes, stirring once, until tender and lightly golden. Let cool completely.

2. Prepare the dressing:
Meanwhile, whisk mayonnaise, Dijon mustard, apple cider vinegar, paprika, garlic powder, and onion powder in a large bowl until smooth and creamy.

3. Add eggs and vegetables:
Next, gently fold chopped eggs, celery, and chives into the dressing until evenly coated.

4. Combine and chill:
Once cooled, add roasted cauliflower and carefully mix until everything is well combined. Refrigerate at least 30 minutes to allow flavors to develop.

5. Finish and serve:
Finally, transfer to a serving dish and sprinkle lightly with paprika before serving.

Helpful Tips to Perfect This Recipe

• Roast for flavor: Roasting the cauliflower first is essential because it removes excess moisture while adding subtle caramelization, which keeps the salad creamy instead of watery.
• Chill before serving: Although it’s tempting to serve right away, chilling allows the dressing to thicken and the flavors to fully meld for a more balanced bite.
• Chop evenly: Cutting eggs and cauliflower into similar-size pieces ensures every forkful tastes consistent and well-blended.