Eggs and Rice Salad

Name: Eggs and Rice Salad
Ingredients: 10 ounces frozen peas; 8 hard-cooked eggs, coarsely chopped; 3 cups cooked rice (chilled or room temperature); 2 stalks celery, sliced or 1 cup celery; 1 small onions, chopped or 14 cup onion; 4 ounces swiss cheese or 4 ounces monterey jack cheese, cut into 1/2-inch cubes; 1 (2 ounce) jar diced pimentos, drained; 1 cup mayonnaise; 1 tablespoon prepared mustard; 1 tablespoon lemon juice; 1 teaspoon salt; 18 teaspoon pepper; 18 teaspoon dill weed

13 ingredients

4 steps

Ingredients

10 ounces frozen peas
8 hard-cooked eggs, coarsely chopped
3 cups cooked rice (chilled or room temperature)
2 stalks celery, sliced or 1 cup celery
1 small onions, chopped or 14 cup onion
4 ounces swiss cheese or 4 ounces monterey jack cheese, cut into 1/2-inch cubes
1 (2 ounce) jar diced pimentos, drained
1 cup mayonnaise
1 tablespoon prepared mustard
1 tablespoon lemon juice
1 teaspoon salt
18 teaspoon pepper
18 teaspoon dill weed

Directions

1

Rinse frozen peas under running cold water to separate; drain.
2

Mix peas, eggs, rice, celery, onion, cheese and pimiento.
3

Mix mayonnaise, mustard, lemon juice, slat, pepper and dill weed; toss with egg mixture.
4

Cover and refrigerate at least 4 hours.