A simple and light summer salad with eggs, rice, pickle relish, mayonnaise and other ingredients. Try this veggie lunch which is easy to make and packed with protein. Check it out Egg Rice Salad recipe here.
[one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 2
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 1 hard-cooked egg, chopped
- 1/2 cup cooked rice, room temperature
- 1/4 cup chopped celery
- 1 green onion, chopped
- 2 tbsp mayonnaise
- 1 tbsp sweet pickle relish
- 1/4 tsp black pepper
- salt to taste
- lettuce leaves
[/tab] [tab]Yield: 2 servings
Nutritional information is not yet available.
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Place rice, egg, celery and onion in a bowl. Stir in mayonnaise and pickle relish. Season with salt and pepper. Toss to coat.
Transfer to two custard cups. Cover and refrigerate for 1 hour or until set and chilled. Unmold onto lettuce-lined plates. Egg Rice Salad is ready to serve. Enjoy!
- Serve with any meal.