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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


  • 1/2 cup cooked long grain rice
  • 1 hard-boiled large 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


  • 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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sallylue2 User ID: 1345105 91771
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!"

keverwann User ID: 1807985 38155
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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