Rice 'n' Egg Salad Recipe

Rice 'n' Egg Salad Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

"This savory salad is a mainstay for my mother-in-law and me," says Christina Moran of Collierville, Tennessee.

This recipe is:

Quick

[X]

Rate Rice 'n' Egg Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Rice 'n' Egg Salad Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

30 30

Ingredients

3/4 cup cooked long grain rice
1/3 cup chopped celery
1 hard-cooked egg, chopped
1/4 cup sliced ripe olives
2 tablespoons chopped onion
1 tablespoon dill pickle relish
1 tablespoon diced pimientos
2 tablespoons mayonnaise
2 to 4 teaspoons canola oil
2 teaspoons cider vinegar
1 to 2 teaspoons prepared mustard
1/2 teaspoon salt, optional
Dash pepper

Directions

In a bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, oil, vinegar, mustard, salt if desired and pepper; pour over rice mixture and toss to coat. Cover and refrigerate for at least 20 minutes before serving. Yield: 2 servings.

Nutritional Analysis: 3/4 cup (prepared with fat-free mayonnaise and 2 teaspoons canola oil) equals 192 calories, 10 g fat (2 g saturated fat), 109 mg cholesterol, 433 mg sodium, 21 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Rice 'n' Egg Salad in Cooking for 2 Spring 2005, p43