Egg Salad On Tomato Midfielder With Kalamata Olive Garnish – Gluten-Free

One of our favorite lunches while the tomatoes are summer-ripe is the old standby, egg salad, served on top of a star of tomato wedges.  This one is garnished with kalamata olive halves.  I used a Roma tomato this time, but any large, fresh, ripe tomato is good.
Egg Salad on Tomato Star With Kalamata Olive Garnish – Gluten-Free
Egg Salad:
4 Large Eggs, Hard-boiled, cubed

1/4 Cup Mayonnaise

1/4 Teaspoon Salt, or Celery Salt

1/8 Teaspoon Pepper

2 Teaspoons Mustard, optional

1 Tablespoon Onion, minced

1 Tablespoon Celery, minced, optional
Salad Base and Garnish:
4 Leaves Lettuce, or other salad greens

2 Each Roma Tomatoes, or other medium tomatoes

2 Each Kalamata Olive, seeded and halved, or any olive you like 
Directions:
Combine the egg salad ingredients in a bowl; stir

Egg Salad On Tomato Midfielder With Kalamata Olive Garnish – Gluten-Free

Tags: celiac, celiac disease, coeliac, dairy-free, food allergies, gfree, gluten intolerance, gluten sensitivity, gluten-free, gluten-free nutrition, gluten-free recipe, gluten-free recipes, lactose-free, low-carb, nut-free, soy-free, wheat-free

Posted in gluten-free meals