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Rice ‘n’ Egg Salad

Total Time

Prep/Total Time: 30 min.


2 servings

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


  • 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


  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.

Nutrition Facts

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

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