Rice & Egg Salad Recipe with Picture

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Rice & Egg Salad

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Yield: 6 servings

Cook Time: About 50 minutes if you use slow-cooking rice.

Tips: Sprinkle lemon pepper over all.

Suggestion: Serve over lettuce greens and garnish with lemon wedges, avocado slices and/or sliced tomatoes if desired. Also can be used as a celery stuffer.

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Rice & Egg Salad is a chilled salad made with rice (photo shows this recipe made with brown rice, but you can use any other preferred rice), hard cooked eggs, thinly sliced celery and green onions and diced pimientos. This mixture is combined and tossed with a creamy salad dressing made

with equal parts of sour cream and mayonnaise, along with lemon juice, prepared mustard and seasonings. It has a similar consistency to tuna salad or Salmon Rice Salad, but contains no meat or fish, which can be a great alternative for vegetarians (though one doesn't need to be a vegetarian to enjoy this salad!).

If you would like to add additional color, flavor and texture to this Rice & Egg Salad, simply add a few avocado slices, a couple lemon wedges and some sliced tomatoes, then sprinkle a little lemon pepper over it all, and your salad will become a wonderful dish of color and flavor. This salad is very easy to

make and is great for brunches, lunches and dinner. It's also works as a great quick meal or snack for those on the run, either as a salad or for cracker and celery dipping. Just keep it chilled in the fridge and it's ready whenever you are!

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Ingredients

3 cups cooked rice, cooled

1 1/2 cups diagonally sliced celery

1/2 cup sliced green onions

6 hard-cooked eggs, chopped

2 tablespoons diced pimento

1/2 cup mayonnaise

1/2 cup sour cream

1 tablespoon freshly squeezed lemon juice

1 teaspoon salt

2 teaspoons prepared mustard

3/4 teaspoon curry powder

1/4 teaspoon black pepper

Directions

In large mixing bowl, combine rice, celery, onions, eggs and pimiento. Set aside. In a small mixing bowl, combine mayonnaise, sour cream, lemon juice, salt, mustard, curry powder and pepper and stir to blend. Pour mayonnaise mixture into rice and egg mixture and gently toss to combine. Cover and chill until ready to serve. If desired, garnish with lemon wedges, avocado slices and/or sliced tomato, then sprinkle salad and garnishes with lemon pepper.

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