Egg and Brown Rice Salad

Total Time
Prep 30 mins
Cook 30 mins

Found this recipe about 10 years ago in the "Working Woman's Cookbook" It makes alot, and has been a hit at picnics.

Ingredients Nutrition


  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.
Most Helpful

A good summer staple for picnics and potlucks, I've made this many times in years past. I usually add a bit of garlic, use chopped green onion instead of white or yellow, Dijon, and add a sprinkle of cayenne for a little kick. Thanks for reminding me of the recipe!

Julesong May 16, 2002

Wonderful dish... It works well in wraps or a picnic salad... I substituted finely chopped pickles for the pimento and used miracle whip rather than mayonnaise... Thanks!

Aprmarie July 07, 2009

Yum, yum, yum -- this salad recipe is a treat. As reviewers suggest, it can be changed - and we did. We used half the mayonnaise and omitted the peas. We may adapt it further for our use. So far, it impressed our family and a luncheon party. Well done Kathy!

kim-phil November 19, 2008