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Egg Rice Salad Recipe

Egg Rice Salad Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:2 servings

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

  • 1. 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.
  • 2. 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 each: 205 calories, 14g fat (2g saturated fat), 111mg cholesterol, 183mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 4g protein

Reviews for Egg Rice Salad

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MY REVIEW
sallylue2
Reviewed Sep. 18, 2011

"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!"

MY REVIEW
keverwann
Reviewed May. 28, 2011

"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."

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