Rice Salad

Combine the cooled cooked rice, minced onion, chopped sweet pickles, and pimento in a large mixing bowl.

Add the chopped hard-cooked eggs to the rice mixture and gently fold to combine, being careful not to break the egg pieces.

Whisk together the mayonnaise and prepared mustard in a small bowl until smooth.

Pour the mayonnaise mixture over the rice and egg mixture, then gently toss until all ingredients are evenly coated.

Season with salt and ground black pepper, then taste and adjust seasoning as needed.

Chill the salad for at least 15 minutes before serving to allow flavors to meld.

Line a serving plate or individual plates with lettuce leaves and spoon the rice salad on top before serving.