Gluten-Free Egg Salad Sandwich Filling Recipe
Egg salad is a total classic - and when made just right, it’s one of the easiest and most satisfying gluten-free sandwich fillings you can make. This version is smooth, creamy, nut-free, and mild in flavour, making it perfect for school lunches, picky eaters, and even grown-ups who like to keep things simple.
Servings: 2 sandwiches
Calories: 110kcal
Ingredients
- 2 hard-boiled eggs, peeled
- 1½ tablespoons whole egg mayonnaise, gluten-free
- Salt and pepper, to taste
- 4 Lettuce leaves
Instructions
- In a small bowl, mash the eggs with a fork until just chunky (or finer if needed)
- Add mayonnaise, salt and pepper to taste.
- Mix until creamy but not runny - you want it to hold together nicely.
- If using, stir in chopped chives or parsley for a little colour. Done!
- To make egg-salad sandwiches, butter your gluten-free bread and then layer your lettuce leaves first. Add the egg salad filling and slice your sandwiches according to how you are going to be serving them.
Notes
Serving suggestions:
- Use in gluten free mini sandwiches for little hands
- Roll into wraps or tortilla pinwheels
- Serve as a dip with gluten-free crackers
- Thread onto sandwich sticks or sandwich skewers with cherry tomatoes and cucumber slices
- Add to a gluten-free sandwiches platter for lunch or picnics
Nutrition
Calories: 110kcal | Carbohydrates: 3g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 188mg | Sodium: 162mg | Potassium: 159mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 3821IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 1mg