Best 4 Rice N Egg Salad Recipes
Indulge in the delightful simplicity of Rice and Egg Salad, a classic dish that combines the goodness of fluffy rice, protein-packed eggs, crunchy vegetables, and a tangy mayonnaise-based dressing. Perfect for quick and easy weekday meals, picnics, potlucks, or as a light and refreshing lunch option, this versatile salad offers variations to suit diverse preferences. From the traditional Rice and Egg Salad with its classic flavors to the Asian-inspired Fried Rice and Egg Salad with soy sauce and sesame oil, or the indulgent Bacon and Egg Salad with its smoky and savory bacon bits, there's a recipe for every palate. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey with Rice and Egg Salad, a dish that promises satisfaction with every bite.
Check out the recipes below so you can choose the best recipe for yourself!
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.
EGG AND BROWN RICE SALAD
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
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
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.
CURRIED RICE & EGG SALAD
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
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
Tips:
- Use day-old rice. This will help the rice salad hold its shape better. If you don't have day-old rice, cook it and let it cool completely before using it.
- Chop the vegetables into small pieces. This will help them distribute evenly throughout the salad.
- Season the salad to taste. Add salt, pepper, and other seasonings to taste, until the salad is flavorful and balanced.
- Chill the salad before serving. This will help the flavors meld and the salad will be more refreshing.
- Serve the salad with your favorite sides. Some popular options include crackers, bread, or fruit.
Conclusion:
Rice and egg salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or a snack. It's also a great way to use up leftover rice and eggs. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for busy weeknights or potlucks. So next time you're looking for a quick and easy meal, give this rice and egg salad a try!
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