Japanese Egg Salad

Japanese Egg Salad

Ingredients

2 cups rice, cold
6 hard-cooked eggs
1 teaspoon onion
1 cup cooked, diced beets
1 green pepper, chopped
Mayonnaise or boiled dressing

Lettuce

Method

2 cups rice (cold), 6 hard-cooked eggs, 1 teaspoon onion, 1 cup cooked diced beets, 1 green pepper, chopped. Dice eggs and toss them with the chopped vegetables and rice. Mix all with mayonnaise or boiled dressing and serve on lettuce. Serve a cheese sandwich or cheese cracker with salad.

Leave a Reply

Your email address will not be published. Required fields are marked *

Similar Recipes:

Recent Comments

Check out these recipes from our Pumpkin Patch.

Add a little RETRO to your Christmas…

The above items are available on Amazon.

Our Most Recent Recipes

Chili Egg Puff
Other
Tony

Chili Egg Puff

A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.

Read More »
Crustless Garden Quiche
Other
Tony

Crustless Garden Quiche

A vintage clipped recipe for a Crustless Garden Quiche made with eggs, flour, soda, salt, cottage cheese, cheese, onion, peppers, green onions, and parsley.

Read More »