4 Servings 15 min Cook
1 Head large (6-7" dia.) Cauliflower
2 Large Egg
1/3 Cup Mayonnaise-Like Dressing
1 Tbsp Mustard
1 Tbsp Vlasic Dill Relish
1 Tbsp chopped Onions
1 Tsp Dill
1 Tsp chopped Chives
1 Tsp Vinegar
1/2 Tsp Salt
1/2 Tsp Pepper
1/2 Tsp Paprika
Hard boil eggs: Place your eggs in a pot and cover completely with cold water by 1 inch.
Bring to a boil over medium-high heat, then cover, remove from the heat and set aside for 10 minutes.
Drain, cool in ice water and peel.
Cut the cauliflower into bite sized pieces, much like you would a potato for potato salad.
Rinse and drain.
Add just enough water to cover the bottom of a 12 inch skillet and bring to a boil over medium high heat.
Add the cauliflower to the skillet and cover to steam.
Let steam for 3-5 minutes, checking for doneness with a fork.
When a fork slides in easily, add the cauliflower to a large bowl.
Do not overcook the cauliflower or your salad will be mushy.
Chop the hard boiled eggs into small pieces and add to the bowl with the cauliflower.
In a small bowl, combine the remaining ingredients, except for the paprika, and whisk together to form the dressing for the salad.
Gently fold the dressing into the cauliflower and eggs, stirring to coat each piece.
Sprinkle with paprika.
Refrigerate for at least 1 hour or until cold.
Enjoy!
