Bring a large pot of salted water to a boil over high heat. Add the cauliflower, return to a simmer, and simmer for about 5 minutes until the cauliflower is tender. Adjust the heat as needed to maintain a simmer. Drain and rinse under cold water to stop the cooking, then allow to cool completely.
Meanwhile, in a large bowl, combine the mayonnaise, sour cream or Greek yogurt, pickles, shallots or onions, dill, Dijon, vinegar, salt, and pepper. Add the cooled cauliflower and the diced eggs and gently fold them into the dressing until everything is thoroughly combined.
Refrigerate for 30 minutes (if you have time), then gently remix and serve.
Notes
Not low-carb? Then this recipe works just as well with potatoes. Try it out the next time you want a classic potato salad.