1. Cook rice as directed on the packet until just tender.
2. Refresh under cold water then drain well. Set aside.
3. Combine with the remaining salad ingredients, stirring carefully so the eggs do not break up.
4. Mix the dressing ingredients together thoroughly.
5. Stir into salad and toss gently to coat.
6. Sprinkle with some cubed avocado that has been tossed in some lemon juice if desired.