This Riced Egg Mold is a very old family recipe that my Mother’s family made for card parties and brunches. Mayo free, it is a very light dish. My family used to serve it with Russian Dressing. In this picture, I’ve plated the Riced Egg Mold with a tomato salad tossed with Mustard Vinaigrette; which gives the eggs the shot of acid and moisture I feel they need. You could definitely skip the Vinaigrette and use home made or bottled Russian Dressing if you prefer its creaminess.
I can still picture the ladies sitting around a table in different homes and enjoying this egg mold. It’s a time gone by; but not forgotten.