|2 cups Minute White Rice, uncooked||2 teaspoons mustard|
|1/2 cup chopped onion||1/4 cup chopped pimientos|
|1/2 cup sweet pickle relish||2 hard boiled eggs, chopped|
|1/2 teaspoon salt||lettuce leaves (optional)|
|1/2 cup light mayonnaise|
Prepare rice according to package directions.
Mix all ingredients. Chill.
Serve on lettuce leaves if desired.
For perfect hard-cooked eggs, place the eggs in a single layer in a saucepan. Add enough cold water to cover the eggs by at least 1 inch. Cover and bring to a boil over high heat. Remove from the heat. Let eggs stand, covered, in the hot water 15 to 17 minutes. Immediately pour off the water; cover the eggs with cold water or ice water and let stand until completely cooled before peeling.
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