Egg and Brown Rice Salad

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“Found this recipe about 10 years ago in the "Working Woman's Cookbook" It makes alot, and has been a hit at picnics.”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse peas under cold water to separate; drain.
  2. In a very large bowl mix together peas, eggs, rice, celery, onion, cheese, and pimiento.
  3. In a small bowl combine mayonnaise, mustard, lemon juice, salt, pepper, and dill weed.
  4. Toss with egg mixture.
  5. Sprinkle with paprika.
  6. Cover and refrigerate at least 4 hours, but no longer than 24 hours.

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