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

Rice 'n' Egg Salad Recipe

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"This savory salad is a mainstay for my mother-in-law and me," says Christina Moran of Collierville, Tennessee.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 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

Nutritional Facts

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.


  1. 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.
Originally published as Rice 'n' Egg Salad in Cooking for 2 Spring 2005, p43

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Reviewed Jun. 28, 2008

"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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