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Jenn Abadie Scioneaux
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1/2 head cauliflower, (cooked and rinsed 3 times)
5 eggs, boiled peeled and diced
1/4 cup mayo
3 pickles, diced
1 Tbsp onion, diced
1/4 tsp salt
dash black pepper
1 Tbsp pickle juice
dried chives to garnish
Cut cooled and rinsed cauliflower into small pieces. Add the remaining ingredients. Refrigerate an hour before serving. Garnish with chives.