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"This savory salad is a mainstay for my mother-in-law and me," says Christina Moran of Collierville, Tennessee.
This recipe is:
Quick
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
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Reviewed on Jun. 28, 2008 by keverwann
My husband thought it tasted like potato salad. I thought it tasted like an "unstuffed" deviled egg. Either way, I will not be making it again.
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