Mississippi Rice Salad - cooking recipe

Ingredients

3 c. cooled, cooked rice
1/2 c. each: finely chopped onions and sweet pickles
1 tsp. salt
1/4 tsp. pepper
1 c. mayonnaise
1 tsp. prepared mustard
1 (2 oz.) can pimiento, diced
2 hard-cooked eggs, chopped

Preparation

Blend all ingredients thoroughly.
Chill.
Serve on lettuce leaves.
Makes 6 generous servings.