Huffpost Taste

Confetti Rice Salad with Deviled Eggs

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Confetti Rice Salad with Deviled Eggs

Provided by:
total prep 337 calories/serving


  • 4 cups cooked white rice (yield from 11/3 cups uncooked), chilled
  • large dice
  • 1 large tomato, halved,  seeded, cut in large dice
  • 1 large yellow, red or green bell pepper, cut in large dice
  • 1/3 cup finely chopped red onion
  • 1/2 cup bottled Ranch dressing
  • 1/4 cup snipped fresh dill
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Lettuce leaves
  • Deviled eggs
  • 21/2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon ground white pepper


  • Put rice and vegetables in a large bowl. Add dressing ingredients and toss to mix and coat. Serve or cover and refrigerate up to 1 day.
  • To serve: Line a 2-quart serving bowl with lettuce leaves. Top with rice mixture and surround with deviled eggs.
  • Hard-cook 8 large eggs, cool, then cut in half lengthwise. Carefully remove yolks to a small bowl or food processor. Add 21/2 tablespoons mayonnaise and 2 teaspoons Dijon mustard. Mash or process until smooth. Season with 1/4 teaspoon ground white pepper. Spoon or pipe into egg whites.
  • Planning Tip:  Both salad and eggs can be prepared 1 day ahead.