4 hard-cooked eggs (chopped)
1 1/2 c. cooked rice
1/2 c. shredded cheddar cheese
1/2 c. chopped celery
1/4 c. sliced green onions (with tops)
2 tbsp. chopped green chilies
1/2 c. sour cream
2 tbsp. salsa
1 1/2 tsp. lemon juice
1/4 tsp. seasoned pepper
1/8 tsp. salt
lettuce leaves
tomato wedges

Combine eggs, rice, cheese, celery, green onions and green chilies in a large bowl. Toss gently. Combine sour cream, salsa, lemon juice, seasoned pepper and salt. Add to egg mixture, tossing gently to coat. Cover and chill 2 hours. Serve on lettuce leaves and garnish with tomato wedges. Serves 4.

Hint: Cook all egg dishes over a moderate to low heat. Otherwise they will toughen. Also, salt toughens eggs, so add it last.