Gluten-Free Egg Salad on Bread
By the Gluten Free Recipes team ·
Whip up a creamy and satisfying gluten-free egg salad, bursting with fresh herbs and a hint of tang. Served atop perfectly toasted gluten-free bread, this quick lunch offers a delightful balance of textures and bright flavors.
At a glance: This easy lunch recipe yields 4 servings in about 20 minutes (5 min prep, 15 min cook). It uses 9 ingredients — including large eggs, gluten-free mayonnaise, gluten-free dijon mustard — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Egg Salad on Bread: When preparing this lunch recipe, ensure all ingredients, especially mayonnaise and mustard, are certified gluten-free to prevent cross-contamination. Be mindful of shared utensils and preparation surfaces when handling gluten-free bread In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Egg Salad on Bread: This recipe is naturally gluten-free, relying on certified gluten-free bread and mayonnaise. It avoids all gluten-containing grains.
Ingredients
- 6 large eggs, hard-boiled and peeled
- 1/4 cup gluten-free mayonnaise
- 1 tbsp gluten-free Dijon mustard
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh lemon juice
- Salt to taste
- Black pepper to taste
- 8 slices gluten-free bread
Instructions
- 1
In a medium bowl, gently mash the hard-boiled eggs with a fork until they reach your desired consistency, leaving some small chunks for texture. This should take about 1-2 minutes.
- 2
Add the gluten-free mayonnaise, gluten-free Dijon mustard, chopped fresh chives, chopped fresh parsley, and fresh lemon juice to the mashed eggs. Stir everything together until well combined and creamy, about 2-3 minutes.
- 3
Season the egg salad mixture generously with salt and black pepper to taste, stirring to distribute the flavors evenly. Taste and adjust seasonings as needed for a perfectly balanced flavor profile.
- 4
Toast the slices of gluten-free bread until golden brown and slightly crisp. This process should take approximately 3-5 minutes in a toaster or under a broiler.
- 5
Generously spread the prepared gluten-free egg salad onto half of the toasted gluten-free bread slices. Top with the remaining bread slices to create sandwiches, and serve immediately for the best texture and flavor.
Nutrition (per serving)
Tips & Notes
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
- This stores well for 3–4 days refrigerated — make a larger batch for quick weekday lunches.
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