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.
Egg Salad on Tomato Star With Kalamata Olive Garnish – Gluten-Free
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
- 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.
What is your favorite way to have egg salad?