Egg Salad on Tomato Star With Kalamata Olive Garnish – Gluten-Free
One of our favorite gluten-free lunches while the tomatoes are summer-ripe is an old standby, egg salad, served on top of a star of tomato wedges. This gluten-free egg salad is garnished with kalamata olive halves. I used a Roma tomato this time, but any large, fresh, ripe tomato is good.
- 4 Large Eggs, Hard-boiled, cubed
- 1/4 Cup Mayonnaise (like Hellman's, Kraft or any other gluten-free brand, or your own home-made)
- 1/4 Teaspoon Salt, or Celery Salt
- 1/8 Teaspoon Pepper
- 2 Teaspoons Mustard, optional (like French's or any other prepared, gluten-free brand)
- 1 Tablespoon Onion, minced
- 1 Tablespoon Celery, minced, optional
- 4 Leaves Lettuce, or other salad greens
- 2 Each Roma Tomatoes, or other medium tomatoes
- 2 Each Kalamata Olives, seeded and halved, or any olive you like
Combine the egg salad ingredients in a bowl.
Stir together. Chill until ready to use.
Arrange lettuce or greens on a salad plate.
Cut the tomatoes from stem to flower end into 8 wedges each.
Arrange on the lettuce.
Top with half of the egg salad and garnish with two olive halves.
This recipe is gluten-free (no wheat, barley & rye), dairy-free, lactose-free, nut-free and refined-sugar-free, as well low-carb and low GI (low glycemic index). It's also suitable for a paleo diet.
What is your favorite way to have egg salad?