Egg-Rice Salad Recipe
Ingredients
| 1/3 cup sliced green onions, including tops | ||
| Celery | 1 1/2 Cup (16 tbs), sliced | |
| Sweet pickle relish | 1/3 Cup (16 tbs) | |
| Cooked rice | 3 Cup (16 tbs) | |
| 6 hard-cooked eggs, chopped | ||
| Mayonnaise | 1 Cup (16 tbs) | |
| Lettuce leaves | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Combine all ingredients except lettuce leaves.
Chill.
Fill custard cups or individual molds with salad mixture, pressing down firmly with spoon.
Unmold on lettuce leaves.
Garnish with ripe olives and tomato wedges, if desired.
Chill.
Fill custard cups or individual molds with salad mixture, pressing down firmly with spoon.
Unmold on lettuce leaves.
Garnish with ripe olives and tomato wedges, if desired.
Chef
