1. Pour some water (about 2.5 cm) into a large saucepan, put 1 tsp. of salt and bring to a boil. Add cauliflower and cook until ready, from 8 to 10 minutes. Drain and set aside in a large bowl.
2. In a small bowl, mix mayonnaise, mustard, dill, a pinch of salt and pepper. Set aside.
3. Crush 4 eggs and add to the cauliflower bowl. Slice the remaining two eggs.
4. Add pickled cucumber, celery, 1/4 teaspoon salt, pepper and red onion. Add all the ingredients to the cauliflower and shake gently.
5. Garnish with the remaining chopped eggs and sprinkle with paprika.
PER SERVING
Calories: 222. Fat: 20 g. Protein: 8 g. Carbs: 2