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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.

Gluten-Free Egg Salad on a Tomato Star with Kalamata Olive Garnish

Gluten-Free Egg Salad on a Tomato Star with Kalamata Olive Garnish

Egg Salad on a Tomato Star With Kalamata Olive Garnish – Gluten-Free

Egg Salad:

4 Large Eggs, Hard-boiled, cubed

1/4 Cup Mayonnaise (like Hellman’s or 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

Salad Base and Garnish:

4 Leaves Lettuce, or other salad greens

2 Each Roma Tomatoes, or other medium tomatoes

2 Each Kalamata Olive, seeded and halved, or any olive you like

Directions:

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 sugar-free, as well low-carb and low GI (low glycemic index).

Serves 2.

What is your favorite way to have egg salad?

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