Rice and Egg Salad

Combine cooled cooked rice, diagonally sliced celery, chopped hard-cooked eggs, sliced green onions, and diced pimento in a large mixing bowl.

Whisk together mayonnaise, sour cream, curry powder, salt, ground black pepper, lemon juice, and prepared mustard in a separate small bowl until smooth and well combined.

Pour the dressing over the rice mixture and gently fold together until all ingredients are evenly coated and the salad is well combined.

Refrigerate the salad for at least 30 minutes to allow flavors to meld and the salad to chill thoroughly.

Arrange salad greens on a serving platter or individual plates if desired, then spoon the chilled rice and egg salad on top. Serve cold.