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Egg Rice Salad Recipe

Egg Rice Salad Recipe photo by Taste of Home

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THE FIRST TIME I tried this salad, I knew it was a keeper. Using rice as the basic ingredient is a refreshing change. I serve it as a luncheon salad or a side dish for a main meal. Garnished with olives and tomato wedges, it makes a colorful addition to the table. -Flois Price, Morgan, Texas

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Egg Rice Salad Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

20 20

Ingredients

1/2 cup cooked long grain rice
1 hard-cooked egg, chopped
1/4 cup chopped celery
1 green onion, chopped
2 to 3 tablespoons mayonnaise
1 tablespoon sweet pickle relish
Salt and pepper to taste
Lettuce leaves

Directions

In a large bowl, combine the rice, egg, celery and onion. In a small bowl, combine the mayonnaise, pickle relish, salt and pepper. Add to rice mixture and toss to coat.
Transfer to two custard cups or a 1/2-cup mold. Cover and refrigerate until chilled. Just before serving, unmold onto lettuce-lined plates. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 205 calories, 14 g fat (2 g saturated fat), 111 mg cholesterol, 183 mg sodium, 15 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Egg Rice Salad in Reminisce March/April 2000, p49

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Reviews for Egg Rice Salad

Egg Rice Salad

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Reviewed on Sep. 18, 2011 by sallylue2

I made this last month and lost the recipe. My husband and I really like it. I doubled it, otherwise, made just as stated. I didn't mold it, however. I will try it warm, too. It is a keeper for us!

Reviewed on May. 28, 2011 by keverwann

This was a nice change from bread products with egg salad. We served it hot (in a bowl, unmolded), because I forgot to prep it ahead of time. It was yummy that way too. We used dill pickles as our family does not like sweet. My husband thought it tasted better with some mustard, but I didn't.