Egg and Brown Rice Salad

• frozen green peas↗10 ounces
• hardboiled egg, coarsely chopped8
• cooked brown rice or 3 cups white rice↗3 cups
• celery, sliced↗1 cup
• onion, chopped↗1⁄4 cup
• monterey jack cheese, cubed↗4 ounces
• diced pimentos2 ounces
• mayonnaise↗1 cup
• prepared mustard1 tablespoon
• lemon juice↗1 tablespoon
• salt↗1 teaspoon
• pepper↗1⁄8 teaspoon
• dill weed↗1⁄8 teaspoon
• paprika↗

  optional

Step-by-step instructions

1. 1

   Rinse peas under cold water to separate; drain.

2. 2

   In a very large bowl mix together peas, eggs, rice, celery, onion, cheese, and pimiento.

3. 3

   In a small bowl combine mayonnaise, mustard, lemon juice, salt, pepper, and dill weed.

4. 4

   Toss with egg mixture.

5. 5

   Sprinkle with paprika.

6. 6

   Cover and refrigerate at least 4 hours, but no longer than 24 hours.