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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.
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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.