Filipino Egg Rice Salad Recipe

1/4 cup minced green onions
6 hard-cooked eggs, chopped
1 cup diced celery
1/4 cup diced cucumber pickles
2 cups cold cooked rice
3/4 cup mayonnaise Salt and vetsin to taste

Combine onions, eggs, celery, pickles, rice, mayonnaise, salt and vetsin. Chill. Serve on crisp lettuce, garnished with salad greens, to-mato wedges and radish roses. Stuffed olives may be used in place of cucumber pickles. Makes 6 servings.