Whip up this simple, delicious and healthy brown rice and egg salad in under 30 minutes.
- Place the eggs in a saucepan and cover with water. Bring to the boil over high heat. Reduce heat to low and simmer for 5 minutes. Transfer eggs to a bowl of cold water to cool. Peel and halve.
- Cook rice in a large saucepan of boiling water following packet directions, adding the beans and peas in the last 2 minutes of cooking. Rinse under cold water. Drain.
- To make the dressing, whisk the mayonnaise, vinegar, mustard, and 1 teaspoon water in a bowl.
- Combine the rice, beans, peas, chives and almonds in a large bowl. Drizzle over the dressing and top with eggs.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set