Classic Gluten-Free Egg Salad Recipe: Creamy, Protein-Packed Delight

Discover the simplicity and savory satisfaction of this egg salad recipe, naturally gluten-free and bursting with flavor. Made from hard-boiled eggs, creamy mayonnaise, tangy Dijon mustard, and fresh herbs, this dish is a versatile favorite for sandwiches, wraps, or served atop leafy greens. It’s a protein-packed, quick meal that suits picnics, meal prepping, or light lunches perfectly.

Why This Egg Salad Recipe Shines

• Gluten-Free Confidence: All ingredients, including mayonnaise and mustard, are certified gluten-free, suitable for celiac and gluten-sensitive diets.

• Creamy and Crunchy Harmony: The smooth mayo mingles with crisp celery and red onion to create delightful texture contrast in this egg salad recipe.

• Protein Power: Eggs provide a hearty dose of protein, making this salad filling and nutritious.

• Speedy Preparation: Ready in under 15 minutes, it fits well into busy schedules.

• Versatile Serving: Enjoy on gluten-free bread, fresh lettuce wraps, or as a vibrant side dish.

Ingredients for Classic Gluten-Free Egg Salad

• 6 large eggs

• ¼ cup mayonnaise (gluten-free certified)

• 1 teaspoon Dijon mustard (gluten-free certified)

• 1 teaspoon lemon juice

• ¼ cup finely chopped celery

• 2 tablespoons finely chopped red onion

• 2 tablespoons fresh dill or parsley, chopped

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Lettuce leaves or gluten-free bread, for serving

Essential Equipment

• Saucepan for boiling eggs

• Mixing bowl

• Sharp knife and cutting board

• Spoon or spatula

Detailed Instructions for Egg Salad Recipe

1. Hard-Boil the Eggs

Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Immediately transfer eggs to an ice bath for 5 minutes to cool completely.

2. Prepare the Eggs

Peel the cooled eggs carefully. Chop into small, uniform pieces for consistent texture and even flavor absorption.

3. Mix the Dressing

In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth and well combined.

4. Incorporate Vegetables and Herbs

Add finely chopped celery, red onion, and fresh herbs to the dressing. Mix gently to blend textures without crushing.

5. Combine Eggs and Dressing

Fold the chopped eggs into the dressing mixture, coating all pieces evenly. Adjust seasoning to taste.

6. Serve and Enjoy

Spoon the egg salad onto gluten-free bread or lettuce leaves. Garnish with extra herbs if desired. Serve immediately or chill briefly for melded flavors.

Cooking Variations and Tips for Egg Salad Recipe

• Lighter Version: Substitute half or all of the mayonnaise with Greek yogurt for a tangy, reduced-fat alternative.

• Add Crunch: Include diced pickles, relish, or even crunchy apple pieces for refreshing bursts in your egg salad.

• Herb Highlights: Experiment with basil, tarragon, or chives to personalize the herb profile in your egg salad recipe.

• Spice it Up: Add a pinch of smoked paprika or cayenne pepper for subtle smoky heat.

• Dairy-Free Option: Replace conventional mayo with vegan mayonnaise and skip Parmesan if used as a garnish.

• Avocado Addition: Mix in diced creamy avocado for extra richness and healthy fats.

• Meal Prep Tips: Make the salad a day ahead to let flavors meld. Store in airtight containers and consume within 3 days.

• Egg Cooking Hacks: For easier peeling, use slightly older eggs, or add vinegar/salt to the boiling water.

Frequently Asked Questions About Egg Salad Recipe

Q: How do I make sure the eggs peel easily?
A: Use eggs that are a week old rather than fresh. After boiling, immediately place eggs in an ice bath to cool rapidly and loosen the shells.

Q: Can I add other vegetables to this egg salad recipe?
A: Absolutely! Diced bell peppers, radishes, or cucumbers add fresh crunch and vibrant color.

Q: How should I store leftovers?
A: Refrigerate egg salad in an airtight container for up to 3 days. For best results, consume within this timeframe for freshness and safety.

Q: What’s a good gluten-free bread to serve with egg salad?
A: Look for gluten-free bread made from rice, tapioca, or sorghum flours. Many stores have specialty options suited for gluten-free diets.

Q: Can I make this egg salad recipe vegan?
A: This recipe centers on eggs, but for a vegan alternative, tofu scramble with vegan mayo and similar seasonings can be adapted.

Serving Suggestions for Egg Salad Recipe

• Serve as a sandwich filling on gluten-free bread or buns for easy lunches.

• Spoon into crisp lettuce leaves for a low-carb, gluten-free wrap alternative.

• Use as a dip for sliced cucumbers or gluten-free crackers during parties.

• Garnish with microgreens or edible flowers for an elegant presentation.

Advanced Ideas and Flavor Twists for Egg Salad Recipe

• Curried Egg Salad: Add 1 teaspoon curry powder and a dash of turmeric to the dressing, lend an exotic flair to your classic egg salad recipe.

• Everything Bagel Seasoning: Sprinkle seasoning blend on top for a zesty crunch.

• Bacon Boost: Add crumbled, crispy bacon bits for smoky richness.

• Southwestern Style: Toss diced jalapeños and cilantro and swap lemon for lime juice.

• Capers and Dill: Incorporate capers and fresh dill for a bright, briny twist.

• Sriracha Swirl: Mix sriracha into the mayo for a spicy kick.

Tips for the Perfect Egg Salad

• Gently mix the ingredients to keep the eggs slightly chunky rather than mushy.

• Taste and adjust seasoning incrementally, as mayo and mustard flavors can vary by brand.

• Use fresh herbs for brightness since dried herbs can become muted.

• Keep the salad chilled for at least 30 minutes before serving to allow the flavors to blend beautifully.

• Avoid overcooking eggs to prevent a greenish hue around the yolks and avoid sulfuric flavors.

Classic Gluten-Free Egg Salad Recipe

This gluten-free egg salad is creamy, protein-packed, and perfect for sandwiches, wraps, or served on leafy greens. Made with hard-boiled eggs, mayonnaise, mustard, and fresh herbs, it’s a quick and healthy recipe that works for lunch, meal prep, or picnics.

Print Recipe Pin Recipe

Course: Gluten-Free

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 6 large eggs
• ¼ cup mayonnaise gluten-free certified
• 1 tsp Dijon mustard gluten-free certified
• 1 tsp lemon juice
• ¼ cup finely chopped celery
• 2 tbsp finely chopped red onion
• 2 tbsp fresh dill or parsley chopped
• ½ tsp salt
• ¼ tsp black pepper
• Lettuce leaves or gluten-free bread for serving

Equipment

• Saucepan for boiling eggs
• Mixing bowl
• Sharp knife and cutting board
• Spoon or spatula

Method

 

1. Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Drain hot water and place eggs in an ice bath for 5 minutes to cool.
3. Peel the eggs and chop them into small pieces.
4. In a medium bowl, combine mayonnaise, Dijon mustard, lemon juice, celery, onion, dill, salt, and pepper.
5. Add chopped eggs and mix gently until coated.
6. Serve on gluten-free bread, lettuce wraps, or as a side dish.

Notes

For lighter egg salad, substitute Greek yogurt for half the mayonnaise.

Add chopped pickles or relish for extra flavor.

Store in an airtight container in the refrigerator for up to 3 days.

Ensure all condiments (mustard, mayo) are certified gluten-free.

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