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Note: To puree the cauliflower, I used a bag of frozen cauliflower (you can use fresh too!)
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which I micro-steamed (or you can cook it on the stove) until the cauliflower was fork tender.
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Then I popped it into my food processor (you can use a blender if you dont have one) and pureed it up with about a tablespoon or two of water, until it was nice and smooth.
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Its important to get it really smooth, because you really dont want chunks of cauliflower in the yolk mixture.
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You can either chill the cauliflower before you process it or after, it doesnt really matter.
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You will have extra cauliflower puree left over, which you can use in another dish, or just freeze for another time.
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1.
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Pop out the yolks from the halved hard boiled eggs and reserve three whole yolks.
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Discard the other three.
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(Or do what I did, and just feel them to the dog.
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Yolks are great for making their coats shiny!)
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Take the three reserved yolks and combine with the cauliflower puree, mayo, mustard and salt and pepper.
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I like to use the food processor to get a very smooth filling.
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(Sometimes I add a tablespoon on finely diced shallot and/or a tablespoon of capers to add more flavor to the filling.)
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2.
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Pipe or spoon the egg yolk mixture back into the halved egg whites.
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Garnish with fresh snipped chives.
