Hard-boiled eggs get chopped into hearty, chunky pieces and folded with a bright, tangy dressing built from avocado-oil mayonnaise, Dijon mustard, and a squeeze of fresh lemon juice. Turmeric adds a warm golden hue while fresh chives and dill bring a herby lift to every forkful, and diced celery keeps things crisp and snappy. The whole mixture gets spooned into crisp butter lettuce cups for a light, fresh-crunch bite that's substantial enough for lunch but never heavy. A dash of red pepper flakes on top adds a little heat if you want it, and the lettuce wrap format means no bread, no fuss, just clean flavors in every bite. This one comes together in under 20 minutes and makes a genuinely satisfying option for a dairy free spread.
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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.
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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