Easy 5-Minute Egg Salad (Gluten-Free, Dairy-Free)

Why You’ll Love this Recipe:

• Simple Ingredients: You only need a few ingredients to make this gluten-free egg salad.
• Easy to Make: I show you how to cook hard boiled eggs, but if you already have the eggs boiled and peeled, this salad comes together in just 5 minutes! It really doesn’t get any easier than this!
• Totally Gluten-Free & Dairy-Free: The best part is that this recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this creamy egg salad recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Eggs: If possible, it’s best to use week-old eggs (as opposed to fresh eggs) for easier peeling.
• Mayonnaise: Most mayonnaise is naturally dairy-free, however some flavored mayonnaises can contain dairy ingredients. If you are lactose-intolerant, make sure to check that the mayonnaise is dairy-free.
• Mustard: I used Dijon mustard for a bit of tanginess, but feel free to use whichever mustard you prefer (such as yellow mustard or honey mustard).
• Condiments: For flavor, I’ve added salt and black pepper, but feel free to add in other seasonings such as garlic powder, onion powder, etc.

How to Make Egg Salad:

Combine Ingredients: Roughly chop the hard-boiled eggs and mash them with a fork. In a large bowl, combine the chopped eggs, mayonnaise, mustard, salt, pepper, and parsley. Mix well until you get a homogeneous mixture.

Serve and Enjoy: Garnish the egg salad with chopped fresh parsley, and serve it on its own, in sandwiches or tortillas, or with lettuce wraps.

Dish by Dish Tips:

• Serve With: Tortilla wraps or gluten-free sandwich bread to make egg salad sandwiches. Alternatively, you may serve the egg salad in a lettuce wrap for a low-carb meal.
• Texture: Depending on how you like the texture, you can either mash the hard-boiled eggs very finely, or just give the eggs a rough chop so you can see still bits of egg white in them.
• Additional Add-Ins: For a little bit more flavor and crunch, feel free to mix in finely chopped red onion if you like.
• Skip the Mayo! If you don’t want to use mayonnaise and prefer a no-mayo egg salad instead, feel free to substitute the mayonnaise with Greek yogurt, cottage cheese, sour cream, or vegan mayonnaise.
• Storing: Store the egg salad in an airtight container for up to 2 days in the refrigerator.
• Garnishes: I like using fresh chopped parsley for a vibrant pop of green to contrast with the pale yellow egg salad. Alternatively, you may also use other fresh herbs such as chopped green onion or chives.

Other Gluten-Free Salads You’ll Enjoy:

• Waldorf Salad (Gluten-Free, Dairy-Free)
• Macaroni Salad (Gluten-Free, Dairy-Free)
• Chicken Salad (Gluten-Free, Dairy-Free)
• Potato Salad (Gluten-Free, Dairy-Free)
• Watermelon Goat Cheese Salad (Gluten-Free, Dairy-Free)

Other Gluten-Free Sides to Make:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Easy 5-Minute Egg Salad (Gluten-Free, Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 5 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This is the easiest egg salad – ready in just 5 minutes, it’s creamy, flavorful and perfect for serving in sandwiches, tortilla wraps, lettuce cups, or even eaten on its own! Perfect for summer potlucks, this is gluten-free and dairy-free too.

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Ingredients

Scale 1x2x3x

• 3 hard-boiled eggs, peeled and chopped
• 1 1/2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste

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Instructions

1. Boil Eggs: If you already have hard-boiled eggs, skip this step. If you haven’t boiled the eggs yet, bring a large pot of water to boil, then slightly reduce heat. Add fridge-cold eggs and boil the eggs for about 10 minutes. Remove the boiled eggs, and place them in a large bowl of cold water. Peel the eggs under water.
2. Prepare Egg Salad: Roughly chop the hard-boiled eggs and mash them with a fork. In a large bowl, combine chopped eggs, mayonnaise, mustard, salt, pepper, and parsley.
3. Serve and Enjoy: Serve the egg salad on its own, in sandwiches or tortillas, or serve in lettuce wraps.

Notes

Eggs: If possible, it’s best to use week-old eggs (as opposed to fresh eggs) for easier peeling.

Mayonnaise: Most mayonnaise is naturally dairy-free, however some flavored mayonnaises can contain dairy ingredients. If you are lactose-intolerant, make sure to check that the mayonnaise is dairy-free.

Mustard: I used Dijon mustard for a bit of tanginess, but feel free to use whichever mustard you prefer (such as yellow mustard or honey mustard).

Condiments: For flavor, I’ve added salt and black pepper, but feel free to add in other seasonings such as garlic powder, onion powder, etc.

• Prep Time: 5 mins
• Category: Side Dish
• Method: Stovetop
• Cuisine: American