Author:     
Categories: Salads    

A classic all time family favorite for lunch time. This easy to make egg salad goes nice on fresh gluten free bread or served on top of a fresh veggie salad.

Fresh egg salad on a bed of lettuce
Image by: Thora Toft
Prep time: 20 minutes Cook time: 12 minutes Makes: 4 servings Difficulty: Easy
Gluten free Dairy free Grain free Soy free

Serve it as a salad or sandwich with a small bowl of Old Fashioned Chicken Soup for a delicious lunch everyone will enjoy!

Use all organic ingredients. Ensure all the dried spices are labeled certified gluten free and any packaged items are labeled gluten free.

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To help you make it perfectly the first time!
Classic Egg Salad
An easy to make classic that can be served on a bed of fresh lettuce, or as a sandwich with your favorite bread or buns. It's nice served with a small bowl of Old Fashioned Chicken Soup for a tasty lunch.
Prep time: 20 minutes Cook time: 12 minutes Makes: 4 servings Difficulty: Easy
Gluten free Dairy free Grain free Soy free
Ingredients:
6 to 8 Large eggs
2 tablespoons Green onions, sliced
1/4 cup Celery, chopped small
1/4 cup Homemade Mayonnaise
Sea salt, to taste
Black pepper, to taste
1 to 2 teaspoons White vinegar (for boiling eggs)
Optional Ingredients:
1/8 teaspoon Paprika
1 to 2 teaspoons Yellow Mustard
Substitutions and Notes:
  • Dairy Free: Ensure the mayonnaise is dairy free.
  • Soy Free: Ensure the mayonnaise and mustard are soy free.
Directions:
  • Fill a large pot with enough water that will cover eggs, and add vinegar (prevents eggs that crack from falling apart and messing up the water). When water is boiling, add eggs. Boil for 12 minutes.
  • While the eggs are boiling, add water and ice to a bowl for cooling off the eggs. Use about one tray of ice cubes.
  • When eggs are done, scoop then out with a slotted spoon and place them into the ice water. Let chill until they are room temperature or colder, about 15 minutes. Add more ice cubes or more cold water if the ice all melts.
  • While eggs are chilling, prepare the celery and green onions.
  • When eggs are chilled, peel them. You can either chop the eggs then put them in a bowl, or you can put the whole eggs in the bowl and coarsely chop them with a fork.
  • Add celery, green onions, mayonnaise, spices and mustard, if using. Gently mix to evenly blend.

Serve on a fresh salad, gluten free buns or bread with some Old Fashioned Chicken Soup. In a sandwich, this is really nice with a leaf of crispy lettuce and some extra mayo.

This will keep in a well sealed container in the fridge for 2 days max.

Enjoy!

Note: Use all organic ingredients. Ensure all the dried spices are labeled certified gluten free and any packaged or jarred items are labeled gluten free.

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