salad
Description

 1    head cauliflower, cut into florets and steamed
    4    hard-boiled eggs, chopped
    ¾    cup mayonnaise
    2    tsp. Dijon mustard
    1    tsp. yellow mustard
    2    tsp. creamy horseradish
    2    stalks celery, finely chopped
    2    scallions, chopped
    2    large dill pickles, chopped
    3    T. dill pickle juice
    1    T. dill weed
    1    T. kosher salt
    1    tsp. pepper
        Paprika
        Optional (not really): chopped bacon for topping!

Cut cauliflower into bite-sized pieces and steam for 4-5 minutes until soft, but still slightly crisp. Let cool.

Mix mayonnaise, mustards, horseradish, celery, scallions, dill pickles and juice, salt, pepper and dill weed. Gently add steamed cauliflower and hard-boiled eggs. Sprinkle with paprika and chopped bacon. Cool in refrigerator for at least 3 hours.

Serve to all who enjoy happiness and winning!

Recipe by David Straley, board director and member of Capital Electric Cooperative