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Egg Rice Salad

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"

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (3)

Rate/Review | 81 people have saved this

Prep Time:
20 Min
Ready In:
20 Min

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Original Recipe Yield 2 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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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 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
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

 
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