Step 1

Boil 1 inch of water in a large pot on the stove.

Step 2

Add the cauliflower, cover, and reduce the heat to low.  Cook until tender. This will take about 8 minutes. Test the cauliflower by poking it with a fork to determine it is soft.

Step 3

While the cauliflower cooks, chop 4 boiled eggs into smaller bits.

Step 4

Drain the water from the cauliflower. Place the cauliflower in a large mixing bowl or serving dish.

Step 5

Add the mayo, mustard, pickle juice, dill seasoning, chopped onions, chopped egg, salt and pepper to taste to the bowl with the cauliflower.

Step 6

Stir to combine. Taste repeatedly to determine if additional salt, mustard, or dill seasoning is needed.

Step 7

Chill for a least one hour.

Step 8

Garnish the potato salad with sliced boiled eggs and sprinkled paprika.