Egg Rice Salad

Egg Rice Salad

"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"
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Ingredients

20 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

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Directions

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  • Prep

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  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.

Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

This is different! My husband and I both love this and I now have to make at least 3 times the amount as my granddaughter loves it too.

Most helpful critical review

Very bland salad. It was a little disappointing.

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This is different! My husband and I both love this and I now have to make at least 3 times the amount as my granddaughter loves it too.

I made a huge bowl of this for Christmas lunch and used a big dome shaped bowl for the mould. it came out perfectly and looked fantastic. everyone at the table loved it and asked for the recipe....

I have no relish around so just chopped up some pickle. I also didn't mold it or use the lettuce - I was going to use a little dessert dish to mold it and just thought it was pretty sitting in ...

Very bland salad. It was a little disappointing.

This was quite yummy and a great way for me to use up my leftover rice. I didn't want to add more salt than I already had, so I did add some rice vinegar and that gave it a bit more punch. I may...

I love this combination! So easy and a wonderful alternative to basic egg salad for sandwiches. A big hit with the family.

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