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1
In 2-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch.
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2
Cover; heat to boiling.
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3
Remove from heat; let stand covered 15 minutes.
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4
Drain eggs.
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5
Immediately run cold water over eggs until completely cooled.
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6
Peel and chop eggs.
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7
Meanwhile, in large (4-quart) microwavable bowl, place frozen cauliflower and frozen peas and carrots; cover with microwavable waxed paper.
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8
Microwave on High 20 to 25 minutes, stirring once halfway through microwaving.
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9
Drain vegetables in colander; rinse with cold water to cool.
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10
Place colander over same large bowl; refrigerate at least 30 minutes or until cooled.
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11
In small bowl, mix mayonnaise, sugar, salt, pepper, 1/8 teaspoon of the paprika, the vinegar and mustard; set aside.
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12
Remove vegetables from refrigerator; discard any liquid in bowl.
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13
Pat drained vegetables dry with paper towels; chop any large cauliflower pieces into 3/4-inch chunks to resemble chopped potatoes.
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14
Place cauliflower, peas and carrots in same bowl.
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15
Add celery, onion and chopped eggs.
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16
Remove vegetables from refrigerator; discard any liquid in bowl.
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17
Pat drained vegetables dry with paper towels; chop any large cauliflower pieces into 3/4-inch chunks to resemble chopped potatoes.
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18
Place cauliflower, peas and carrots in same bowl.
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19
Add celery, onion and chopped eggs.
