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


Egg Salad on Tomato Star

Egg Salad on Tomato Star

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

Prep Time: 10 minutes

Total Time: 10 minutes

Makes 2 servings


Egg Salad:

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

Salad Base and Garnish:
  •  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


Egg Salad:

Combine the egg salad ingredients in a bowl.

Stir together. Chill until ready to use.

Salad Base and Garnish:

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?

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