Rice ‘n’ Egg Salad

Name: Rice 'n' Egg Salad
Prep time: 30 min
Total time: 30 min
Yield: 2 servings.
Ingredients: 3/4 cup cooked long grain rice; 1/3 cup chopped celery; 1 hard-boiled large 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

"This savory salad is a mainstay for my mother-in-law and me," says Christina Moran of Collierville, Tennessee.

Ingredients

3/4 cup cooked long grain rice
1/3 cup chopped celery
1 hard-boiled large 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

Directions

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.

Nutrition Facts

3/4 cup: 192 calories, 10g fat (2g saturated fat), 109mg cholesterol, 433mg sodium, 21g carbohydrate (0 sugars, 2g fiber), 5g protein.

Originally published as Rice 'n' Egg Salad in Cooking for 2 Spring 2005

Reviews

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Average Rating:

keverwann

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.