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Curried Egg & Rice Salad

Salad.Carnival's picture
  Hard cooked eggs 6
  Finely chopped chutney 2 Tablespoon (Major Grey's)
  Milk/Half and half / light cream 4 Teaspoon
  Slivered almonds 3 Tablespoon
  Torn lettuce leaves 3 Cup (48 tbs)
  Cold cooked rice 3 Cup (48 tbs)
  Olive oil/Salad oil 2 Tablespoon
  Lemon juice 2 Tablespoon
  Raisins 3 Tablespoon
  Chopped dried apricots 3 Tablespoon
  Sliced green onions 3 Tablespoon
  Salt To Taste
  Pepper To Taste

Cut eggs in half lengthwise; scoop out yolks, mash well, and mix with chutney, milk, and salt and pepper to taste.
Spoon mixture into egg white halves; chill if made ahead.
Spread almonds in a shallow pan and toast in a 350° oven until golden (about 8 minutes).
Arrange lettuce in a shallow salad bowl.
Mix together rice, oil, lemon juice, raisins, apricots, and almonds.
Mound on greens; arrange egg halves on rice and sprinkle with onion.
Prepare dressing and pass to spoon over servings.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2038 Calories from Fat 800

% Daily Value*

Total Fat 91 g139.9%

Saturated Fat 17.7 g88.6%

Trans Fat 0 g

Cholesterol 1452.2 mg484.1%

Sodium 1012.8 mg42.2%

Total Carbohydrates 239 g79.7%

Dietary Fiber 15.2 g60.9%

Sugars 59.9 g

Protein 71 g142.3%

Vitamin A 293.9% Vitamin C 100.5%

Calcium 44.7% Iron 98%

*Based on a 2000 Calorie diet


Curried Egg & Rice Salad Recipe