Egg and Brown Rice Salad

Recipe by Kathy

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

Top Review by Julesong

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!

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.

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