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Egg Rice Salad

SUBMITTED BY: Flois Price

"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"
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 4 star rating.
Read Reviews (3)
PREP TIME  20 Min
READY IN  20 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 1/2 cup cooked rice, room temperature
  • 1 hard-cooked egg, chopped
  • 1/4 cup chopped celery
  • 1 green onion, chopped
  • 2 tablespoons mayonnaise
  • 1 tablespoon sweet pickle relish
  • salt and pepper to taste
  • Lettuce Leaves

DIRECTIONS

  1. In a bowl, combine the rice, egg, celery and onion. In another bowl, combine the mayonnaise, pickle relish, salt and pepper. Add to rice mixture and toss to coat. Transfer to two custard cups or a 1/2-cup mold. Cover and refrigerate until chilled. Just before serving, unmold onto lettuce-lined plates.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 27, 2008 by SusieBlue
This is different! My husband and I both love this and I now have to make at least 3 times... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 12, 2007 by siegwarth203
Very bland salad. It was a little disappointing. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2006 by chickdeadly
I made a huge bowl of this for Christmas lunch and used a big dome shaped bowl for the mould.... MORE


 
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