Best Rice N Egg Salad Recipes

EGG AND BROWN RICE SALAD

Steps:

• Rinse peas under cold water to separate; drain.
• In a very large bowl mix together peas, eggs, rice, celery, onion, cheese, and pimiento.
• In a small bowl combine mayonnaise, mustard, lemon juice, salt, pepper, and dill weed.
• Toss with egg mixture.
• Sprinkle with paprika.
• Cover and refrigerate at least 4 hours, but no longer than 24 hours.

OLD-FASHIONED EGG SALAD

Steps:

• In a large bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate until serving.

CURRIED RICE EGG SALAD

Steps:

• Cook rice according to package. Set aside to cool.
• Slice 1 egg, reserving middle slices for garnish.
• Chop all the eggs coarsely.
• Stir yogurt and curry together. Stir in rice, chopped eggs and broccoli. Chill.
• Prior to serving, cut each tomato into 6 sections and place on individual plates that are lined with lettuce or spinach leaves.
• Top each evenly with egg mixture.
• Garnish with egg slices.

RICE SALAD

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
• Place eggs in a saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Rinse frozen peas under cold water. Strain, and place in a large mixing bowl. Add eggs, rice, celery, onions, and pimiento; toss to combine, and set aside. In a separate bowl, stir the mayonnaise together with mustard, lemon juice, relish, tuna, dill, salt, and pepper until well blended. Add to the vegetable mixture, and toss to combine. Cover, and refrigerate for a minimum of 4 hours. Toss once more before serving. Serve chilled.