Egg Rice Salad Recipes

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RICE SALAD



Rice Salad image

This rice salad is a great summer salad in place of potato salad, or any time of year!

Provided by TRACEY44F

Categories     Salad     Grains     Rice Salad Recipes

Time 4h50m

Yield 8

Number Of Ingredients 15

2 cups water
1 cup white rice
6 eggs
1 (10 ounce) package frozen peas, thawed
1 cup chopped celery
¼ cup chopped onion
1 (4 ounce) jar diced pimento
1 cup mayonnaise
1 teaspoon prepared mustard
1 tablespoon lemon juice
¼ cup sweet pickle relish
1 (9 ounce) can solid white tuna packed in water, drained
¼ teaspoon dried dill weed
1 teaspoon salt
⅛ teaspoon pepper

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.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 30.1 g, Cholesterol 158.8 mg, Fat 26.2 g, Fiber 2.4 g, Protein 17.2 g, SaturatedFat 4.6 g, Sodium 691.4 mg, Sugar 5.8 g

EGG RICE SALAD



Egg Rice Salad image

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

1/2 cup cooked long grain rice
1 hard-boiled large egg, chopped
1/4 cup chopped celery
1 green onion, chopped
2 to 3 tablespoons mayonnaise
1 tablespoon sweet pickle relish
Salt and pepper to taste
Lettuce leaves

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.

KONBI'S EGG SALAD SANDWICH



Konbi's Egg Salad Sandwich image

This famous egg salad sandwich comes from Konbi, the tiny Los Angeles cafe run by the co-chefs Akira Akuto and Nick Montgomery. It's not always the case that sensational, Instagram-famous dishes are carefully calibrated to taste so good, but this one breaks the mold: It's as pretty as it is delicious. The egg salad is brightened with a touch of rice wine vinegar and mustard and bound with Kewpie mayonnaise. When making it at home, be careful not to undercook the eggs or you'll cross that fine line between jammy and runny. At the heart of the sandwich is a perfect hard-boiled egg, and we suggest cooking a couple extra in case they break or you have trouble peeling them. Extra eggs, still warm, with a touch of salt and pepper, make for a great snack while you're assembling.

Provided by Tejal Rao

Categories     brunch, lunch, sandwiches, main course

Time 45m

Yield 4 sandwiches

Number Of Ingredients 10

Ice cubes, for ice baths
1 scallion, very thinly sliced
1 tablespoon Kewpie mayonnaise, plus more for spreading on bread
1 tablespoon crème fraîche
1 1/2 teaspoons rice wine vinegar
1 1/2 teaspoons Dijon mustard, plus more for spreading on bread
Kosher salt
12 large eggs
Flaky sea salt, such as Maldon
8 slices milk bread, brioche or white sandwich bread

Steps:

  • Fill a large pot with water, leaving a few inches of space at the top, and bring to a boil over high. Prepare 2 ice baths in 2 medium bowls.
  • Meanwhile, prepare the dressing: In a small bowl, stir together the scallion, mayonnaise, crème fraîche, vinegar and mustard. Season to taste with kosher salt.
  • Once the water reaches a boil, gently drop in all 12 eggs and let the water come back to a boil. As soon as it does so, reduce the heat to medium-low and cook the eggs at a gentle simmer, 8 minutes. Transfer 6 soft-boiled eggs to one ice bath. Continue to cook the remaining 6 eggs until hard-boiled, another 6 minutes, then transfer them to the second ice bath. Let sit, 5 minutes. Crack all cooked egg shells by gently hitting them all over with the back of a spoon.
  • Working directly in the bowl, peel the hard-boiled eggs, keeping them partly immersed (the water helps loosen the shells). Transfer the hard-boiled eggs to a cutting board and chop them into 1/4-inch pieces. Gently fold the chopped eggs into the egg salad dressing using a rubber spatula. Season to taste with kosher salt.
  • Working directly in the second bowl, carefully peel the soft-boiled eggs. Transfer the peeled eggs to the cutting board and slice them in half lengthwise. The yolks should be creamy but not runny. If the yolks are runny, make another batch of soft-boiled eggs. (You'll only need 1 soft-boiled egg per sandwich, so snack on any extra or imperfectly peeled pieces with some flaky sea salt, if desired.)
  • Slather mustard on 1 side of 4 bread slices and mayonnaise on 1 side of the remaining 4 bread slices. Sprinkle flaky sea salt on the halved soft-boiled eggs. Arrange 2 halves down the center of each slice of mustard-slathered bread, laying them yolk side down, and positioning them so the narrower tips point outward toward the crust of the bread and the wider, rounder portions (with the yolks) are in the middle of the bread. Place both halves close enough so that they touch in the center of the bread.
  • Divide the egg salad among the sandwiches, gently plopping 1/2-cup scoops of egg salad on top of each pair of soft-boiled eggs on each of the 4 bread slices. Using an offset spatula, spread the egg salad evenly toward the crusts in all directions until bread is covered.
  • Top with the remaining slices of bread, mayonnaise side down. Using a serrated knife, carefully slice the crusts off on the left and the right sides of each sandwich. (These should be the 2 sides that are parallel to the soft-boiled eggs.)
  • Rotate each sandwich 90 degrees and cut each sandwich into thirds, cutting parallel to the crust sides of the sandwiches, creating a beautiful exposed cross section. Serve immediately or refrigerate up to 24 hours.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 3 grams, Sodium 276 milligrams, Sugar 2 grams, TransFat 0 grams

RICE 'N' EGG SALAD



Rice 'n' Egg Salad image

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

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 192 calories, Fat 10g fat (2g saturated fat), Cholesterol 109mg cholesterol, Sodium 433mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein.

RANCH EGG SALAD



Ranch Egg Salad image

Provided by Molly Yeh

Categories     main-dish

Time 5m

Yield 4 servings

Number Of Ingredients 14

3/4 cup mayonnaise
1/4 cup Ranch dressing
2 teaspoons pickle brine, plus more as needed
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper, more if desired
Freshly ground black pepper
8 large eggs or equivalent, hard boiled, peeled
Matzo crackers, for serving
Persian cucumbers, quartered lengthwise, for serving
Radishes, halved, for serving
Watermelon radish, sliced, for serving
Snap peas, for serving
Carrots, trimmed and cut into sticks, for serving
Celery, trimmed and cut into sticks, for serving

Steps:

  • In a large bowl, whisk together the mayo, ranch, pickle brine, garlic powder, cayenne, and black pepper. Mash in the eggs with the mayo mixture to desired consistency. Taste and season with additional pickle brine (for salt), as desired. Enjoy! Store leftovers in the fridge for up to 3 days.

CURRIED RICE EGG SALAD



Curried Rice Egg Salad image

Simple summer salad. Prep time does not include cooking the rice, which can be done a day ahead. Found this on a scrap of paper in my desk...don't know how long I had it!

Provided by Happy Harry 2

Categories     Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

12 ounces long grain and wild rice blend
6 hard-boiled eggs
1 1/2-2 teaspoons curry powder
8 ounces broccoli, chopped
6 large tomatoes
8 ounces plain low-fat yogurt

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.

Nutrition Facts : Calories 148.5, Fat 6.5, SaturatedFat 2.1, Cholesterol 214.3, Sodium 110.2, Carbohydrate 13.2, Fiber 3.3, Sugar 8.7, Protein 11

EGG AND BROWN RICE SALAD



Egg and Brown Rice Salad image

Found this recipe about 10 years ago in the "Working Woman's Cookbook" It makes alot, and has been a hit at picnics.

Provided by Kathy

Categories     Grains

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

10 ounces frozen green peas
8 hardboiled egg, coarsely chopped
3 cups cooked brown rice or 3 cups white rice
1 cup celery, sliced
1/4 cup onion, chopped
4 ounces monterey jack cheese, cubed
2 ounces diced pimentos
1 cup mayonnaise
1 tablespoon prepared mustard
1 tablespoon lemon juice
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dill weed
paprika (optional)

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.

Nutrition Facts : Calories 176.3, Fat 6.8, SaturatedFat 3, Cholesterol 118.3, Sodium 353.7, Carbohydrate 18.8, Fiber 3.2, Sugar 3, Protein 9.8

CURRIED RICE & EGG SALAD



Curried rice & egg salad image

Enjoy this lightly spiced rice and egg salad as a side dish at a summer barbecue or picnic. Top with toasted almonds, grated carrots and sliced cucumbers

Provided by Cassie Best

Categories     Side dish

Time 37m

Number Of Ingredients 12

1 tbsp olive or rapeseed oil
1 onion , chopped
2 tbsp mild curry paste (we used korma paste)
1 tsp ground turmeric
300g basmati rice
50g raisins
1 chicken or vegetable stock cube
3 eggs
small bunch of coriander , leaves picked
30g flaked almonds , toasted
2 carrots , grated or finely shredded
½ cucumber , sliced

Steps:

  • Heat the oil in a large pan and cook the onion for 8-10 mins until soft and just turning golden. Boil the kettle. Stir the curry paste, ground turmeric, rice and raisins into the onions. Crumble over the stock cube and pour over enough boiled water from the kettle to cover the rice by ½cm (about 1 litre). Season with some salt. Bring to a gentle simmer, then cover the pan, reduce the heat to its lowest setting and cook for 2 mins more. Without taking off the lid, remove from the heat and leave to steam for 15 mins. This will give you perfect, fluffy rice.
  • Meanwhile, bring another pan of water to the boil and cook the eggs for 7 mins. Plunge into a bowl of cold water to stop them cooking and once cool, drain and halve.
  • Tip the rice into a container and chill for at least 1 hr, or up to two days. When you're ready to serve, scatter over the coriander and almonds, and top with the grated carrot, cucumber slices and eggs.

Nutrition Facts : Calories 491 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium

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