Rice N Egg Salad Recipes
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
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the rice, egg, celery and onion. In a small 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.
Nutrition Facts : Calories 205 calories, Fat 14g fat (2g saturated fat), Cholesterol 111mg cholesterol, Sodium 183mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
CLASSIC RICE SALAD
Classic Rice Salad
Provided by Minute® Rice
Time 5m
Yield 4-6
Number Of Ingredients 9
Steps:
- The Classic Rice Salad with eggs is a tasty and light option for any occasion. it works well as a side dish, appetizer, lunch or snack! It's quick, easy, delicious and perfect for grilling season. Step 1
- Prepare rice according to package directions. Step 2
- Mix all ingredients together in a large bowl. Transfer to the refrigerator and allow to chill. Step 3
- Serve on washed lettuce leaves, if using. Recipe Tips For perfect hard-boiled eggs, place eggs in a single layer in a saucepan. Add enough cold water to cover by at least 1 inch. Cover saucepan and bring to a boil over high heat. Remove from heat. Let eggs stand, covered, in hot water for 15 to 17 minutes. Pour off hot water and immediately cover eggs with cold water. Let stand until completely cooled before peeling. For a dairy-free option, substitute mashed avocado in for the mayonnaise.
OLD-FASHIONED EGG SALAD
Here's a pared-down version of a classic egg salad recipe. You can also add a little cream cheese for an extra-creamy spread. -Linda Braun, American Egg Board, Park Ridge, Illinois
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate until serving.
Nutrition Facts : Calories 294 calories, Fat 25g fat (5g saturated fat), Cholesterol 431mg cholesterol, Sodium 438mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.
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