This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Rice 'n' Egg Salad

By: Christina Moran

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

Rate/Review | Read Reviews (7)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

3/4 cup cooked long-grain rice
1/3 cup chopped celery
1 hard-cooked egg, chopped
1/4 cup sliced ripe olives
2 tablespoons chopped onion
1 tablespoon dill pickle relish
1 tablespoon diced pimientos
2 tablespoons mayonnaise
4 teaspoons canola oil
2 teaspoons cider vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt
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.

Footnotes

Nutritional Analysis: 3/4 cup (prepared with fat-free mayonnaise and 2 teaspoons canola oil) equals 192 calories, 10 g fat (2 g saturated fat), 109 mg cholesterol, 433 mg sodium, 21 g carbohydrate, 2 g fiber, 5 g protein.