Rice 'n' Egg Salad Recipe

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Rice 'n' Egg Salad
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  1. 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. Yield: 2 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 340.61 Kcal (1426 kJ)
Calories from fat 234.57 Kcal
% Daily Value*
Total Fat 26.06g 40%
Cholesterol 103.34mg 34%
Sodium 989.53mg 41%
Potassium 163.76mg 3%
Total Carbs 20.54g 7%
Sugars 1.9g 8%
Dietary Fiber 2.81g 11%
Protein 7.04g 14%
Vitamin C 2.1mg 3%
Iron 0.9mg 5%
Calcium 56.6mg 6%
Amount Per 100 g
Calories 178.59 Kcal (748 kJ)
Calories from fat 122.99 Kcal
% Daily Value*
Total Fat 13.67g 40%
Cholesterol 54.18mg 34%
Sodium 518.83mg 41%
Potassium 85.86mg 3%
Total Carbs 10.77g 7%
Sugars 1g 8%
Dietary Fiber 1.47g 11%
Protein 3.69g 14%
Vitamin C 1.1mg 3%
Iron 0.5mg 5%
Calcium 29.7mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.4
  • 9

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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