Blue Ribbon Salad - cooking recipe

Ingredients

1 c. rice, cooked (2 c.)
4 eggs, hard-boiled and grated
1/2 small onion
1/2 c. mayonnaise or salad dressing
1/4 c. mustard
1/2 c. sweet pickle relish

Preparation

Mix all ingredients except rice.
Fold rice into mixture until thoroughly mixed.
Serve warm or cover, refrigerate and serve cold. Yield:
4 to 6 servings.