4 1/2 c. hot cooked rice (cooked in chicken broth)
1/4 c. vegetable oil
2 tbsp. vinegar
1 1/2 tsp. salt
1/i tsp. pepper
2 hard cooked eggs, diced
1/2 c. mayonnaise
2 tbsp. prepared mustard
1 1/2 c. sliced celery
1 c. sliced ripe olives
1/4 c. chopped dill pickles
1 sm. onion, minced

Spoon cooked rice into large bowl. Blend oil, vinegar, salt and pepper. Pour over hot rice. Mix well, set aside to cool. Combine mayonnaise and mustard, stir into rice mixture. Add celery, olives, pickles and onion. Mix well. Gently stir in eggs. Chill or serve at room temperature. Serves 8 people.