Eggs and Rice Salad

Name: Eggs and Rice Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 10 ounces frozen peas; 8 hard-cooked eggs, coarsely chopped; 3 cups cooked rice (chilled or room temperature); 2 stalks celery, sliced or 1 cup celery; 1 small onions, chopped or 1/4 cup onion; 4 ounces swiss cheese or 4 ounces monterey jack cheese, cut into 1/2-inch cubes; 1 (2 ounce) jar diced pimentos, drained; 1 cup mayonnaise; 1 tablespoon prepared mustard; 1 tablespoon lemon juice; 1 teaspoon salt; 1/8 teaspoon pepper; 1/8 teaspoon dill weed

Submitted by Hoddevik

"Refreshing salad that also includes peas and cheese cubes. I believe I got this from Betty Crocker's Timesaving Cookbook long ago. I've used many types of cheese in this including some cheddar mixed with Monterey Jack ... they have all been tasty."

Download

Ready In:: 40mins
Ingredients:: 13
Serves:: 8

ingredients

10 ounces frozen peas
8 hard-cooked eggs, coarsely chopped
3 cups cooked rice (chilled or room temperature)
2 stalks celery, sliced or 1 cup celery
1 small onions, chopped or 1/4 cup onion
4 ounces swiss cheese or 4 ounces monterey jack cheese, cut into 1/2-inch cubes
1 (2 ounce) jar diced pimentos, drained
1 cup mayonnaise
1 tablespoon prepared mustard
1 tablespoon lemon juice
1 teaspoon salt
¹⁄₈ teaspoon pepper
¹⁄₈ teaspoon dill weed

directions

Rinse frozen peas under running cold water to separate; drain. Mix peas, eggs, rice, celery, onion, cheese and pimiento. Mix mayonnaise, mustard, lemon juice, slat, pepper and dill weed; toss with egg mixture. Cover and refrigerate at least 4 hours.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Hoddevik

12 Recipes

<P>I live in the small town of Blaine, Wa near our border with Canada.  I enjoy cooking and baking and used to manage a small deli style restaurant in Phoenix, Az during the 80's and 90's.</P>

View Full Profile