Deviled Egg Rice Salad

Ingredients:

• 3 cups cooked Riceland long grain white rice, cooled
• 6 hard-boiled eggs, chopped
• ⅓ cup mayonnaise
• 1 Tbsp Dijon mustard
• 1 Tbsp apple cider vinegar
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 Tbsp chopped pickles or relish
• 2 Tbsp chopped green onion
• Extra paprika for garnish

Instructions:

1. In a bowl whisk together mayonnaise, mustard, vinegar, paprika, salt, and pepper.
2. In a large bowl combine rice, chopped eggs, pickles, and green onion.
3. Pour dressing over mixture and gently stir until combined.
4. Refrigerate 30 minutes for best flavor.
5. Sprinkle paprika on top before serving.

Notes:

• Add crispy bacon bits for extra flavor.
• Swap mayo for Greek yogurt for a lighter version.
• Serve in lettuce leaves for a grab and go option.