New Orleans Creole Rice Salad

This is a light dinner salad.  Serve it cold.

 

3 c. cooked rice

4 hard boiled eggs (remove 2 yolks)

2 c. water packed white tuna (2-6 1/2 oz cans)

1/2 c. chopped sour pickles (I prefer dill)

1 T. olive oil

1/2 c. chopped celery

1/2 c. chopped onions

1/2 c. chopped shallots

1/2 c. fat-free mayo

1 T. vinegar

1. Mix all ingredients in a large bowl.
2. Chill at least 2 hours.