For some reason egg salad sandwiches have always reminded me of summer. Maybe it’s because they’re light and yellowy – like sunshine. Or maybe it’s because we used to pack them up in a basket and take them with us to the beach. Tucked right alongside a big thermos full of ice cold lemonade (my mouth is watering just thinking about it), it was the perfect lunch for busy sandcastle builders.
Then came a time I didn’t think I’d be getting to eat any more egg salad sandwiches. Or sandwiches at all, for that matter. Until gluten free breads like Rudi’s (which I used here) came along, making it not only possible, but just as quick and easy and delicious as it had always been.
We always ate ours with regular ol’ yellow mustard, but there are a lot of other kinds that are really yummy too. I’ve used a Dijon here. Just be sure they’re gluten free! Some of them may use vinegars derived from grains like wheat. I have given links (below) to two sites that list the gluten free options of both mustard and mayonnaise!
- eggs - 6 (hard boiled)
- celery - 1/3 cup (chopped)
- green onions - 2 (chopped)
- gluten free mustard - as you like it
- gluten free mayonnaise - as you like it
- salt & pepper - to taste
- lettuce or sprouts - (optional)
- tomato - (optional)
- avocado - (optional)
- Rudi's gluten free multigrain bread - lightly toasted
Chop up hard boiled eggs. Wash and chop celery and onion. Mix together. Add the gluten free mayo and gluten free dijon mustard (or another kind). If you like a little more kick, add more mustard. Mix through and add salt and pepper to taste.
A tasty alternative to eggs: For those who either don't care for eggs or are unable to eat them, a medium to firm tofu works really well! It's actually a similar texture to eggs and I've substituted it many times before. Just be sure and press as much water out of it as you can first. Then proceed as you would with the eggs. It will likely require more mustard and seasonings, but I'll leave that up to your taste buds. :)