Creamy Rice Salad

from the kitchen of Chef Paul Prudhomme

Makes about 3 cups

3/4 cup converted rice, uncooked
3/4 cup mayonnaise
1/2 cup Creole mustard
4 hard boiled eggs, chopped
3/4 cup onions, finely chopped
2 tablespoons green onions, finely chopped
2 tablespoons Chef Paul Prudhomme's Fajita MagicŪ or
Magic Seasoning SaltŪ or
Vegetable MagicŪ
1 tablespoon Chef Paul Prudhomme's Sweetie MagicŪ
how to prepare

Prepare the rice according to the package directions.  Spread the rice on a sheet pan and cool to room temperature. 

Combine all the remaining ingredients (except the rice) in a mixing bowl.  Stir until well blended, then fold in the rice just until evenly blended.  Serve at room temperature.