Anti Inflammatory Egg Salad Lettuce Wraps
Creamy, herby, and surprisingly vibrant, this is the kind of lunch that feels indulgent but works hard for your body at the same time. Avocado-oil mayonnaise stands in for conventional mayo, bringing a cleaner fat profile without sacrificing that rich, satisfying texture egg salad is known for. A quarter teaspoon of turmeric stirred right into the dressing is a small move with a big payoff — it gives the filling a golden hue and adds one of the most well-regarded anti-inflammatory ingredients you can cook with. Fresh dill, chives, and a squeeze of lemon keep everything bright and aromatic, while finely diced celery adds just enough crunch to make each bite interesting. Butter lettuce cups replace bread entirely, keeping the whole dish light and grain-free without feeling like a compromise — those soft, cupped leaves are practically designed for scooping. The whole thing comes together in under 30 minutes and serves four, making it a genuinely easy weekday lunch or a crowd-pleasing addition to a spread. A pinch of red pepper flakes on top ties it all together with a gentle kick.
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Learn more →Ingredients
4 servings
For the egg salad
- 8 large eggs
- ⅓ cup avocado-oil mayonnaise
- 1 tsp dijon mustard
- 1 tbsp fresh lemon juice
- 2 stalks celery, finely diced
- 2 tbsp fresh chives, thinly sliced
- 1 tbsp fresh dill, chopped
- ¼ tsp ground turmeric
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 1 head butter lettuce, leaves separated
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from heat, cover, and let sit for 10 minutes.
- 2
Transfer the eggs to a bowl of ice water and let cool for 5 minutes, until cool enough to handle. Peel and roughly chop into ½-inch pieces.
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