Summertime Egg Salad

Posted by on May 16, 2013 in Main Dishes, Seasonal, Side Dishes, Summer | 0 comments

… Refreshing and Light!

Egg Salad

Warm weather has finally come to Minnesota … Wow, that took awhile! With its arrival also came the desire for lighter fare foods and “fresh” tasting dishes. Suddenly I’ve moved from soups and “meat and potatoes” style menu items to salads, much more fresh fruit, easy sandwiches, etc. You can relate, right?

Our gluten-free, dairy-free egg salad delivers the summertime, refreshing entree feel for me. With crisp, juicy, bits of sweet cucumber, the occasional tang of the gherkin pickles, and the bright taste of fresh parsley, this is more than just egg salad. The recipe is quick and easy to make, especially if you have some pre-cooked hard boiled eggs in the fridge, and includes ingredients that are most likely on hand in your kitchen already. An easy, go-to recipe … great for the summer vacation days of playing hard, relaxing hard, and having kids around the house who are probably hungry all the time. It’s a high protein, healthy snack food that won’t weigh anyone down. I like to eat it as shown in the photo, but it’s great in sandwiches, on crackers, or dolloped into half an avocado too. Hope you enjoy it … and the change of pace that’s coming up (or may have already begun).

Summertime Egg Salad 

No Peanut Bug No Soy No Shell Fish Bug No Dairy Bug No Gluten BugPrep time: about 10 minutes

Cooking time: 15-20 minutes (prep can be done during cooking time)

Makes 4 servings



6 eggs, raw and still in shells

1/2 cup mayonnaise – make sure yours doesn’t contain soy if you’re doing a soy-free version

2 teaspoons Dijon mustard

1/2 cup diced cucumber, finely diced – I used Persian, but English or regular cucumbers will work fine

3-4 Tablespoons fresh flat leaf parsley, coarsely chopped

4 small gherkin sweet pickles, finely chopped

1/2 teaspoon onion powder

1/4 teaspoon celery salt

1 cup sliced almonds, optional

2 cups bib lettuce, torn into 1-inch pieces, optional



Place eggs (in shell) in a pot. Add enough water just to cover eggs. Bring to a boil, reduce heat to just under a simmer, cover and let cook 15-18 minutes. Remove from heat.

Cool eggs by draining water from pot and filling with cold water to cover eggs. Let sit for at least 2 minutes.

Crack shells of eggs by gently tapping the entire shell on countertop or side of sink to thoroughly crack surface. Under running water, gently peel away the shell and rinse egg.

Dice eggs and place in mixing bowl.

Add mayonnaise, mustard, cucumber, parsley, pickles, onion powder, and celery salt to eggs and stir to combine well. Egg salad is now ready to eat, or can be chilled in fridge for up to three days.

Serve by dividing lettuce into four servings and using as a bed on four plates. Sprinkle the sliced almonds over the lettuce. Dollop a large scoop of egg salad onto each lettuce/almond bed.


Safe food is a journey … Thrive!™


Other recipes you may enjoy … 

Power Balls GFDF Vegan,
Crispy & Chewy GFDF Ice Cream Sandwich,



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