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Egg Rice Salad

 Egg Rice Salad
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
2 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.