Emulsifier Free Egg Salad Lettuce Wraps

Total time37 min

Prep time15 min

Cook time12 min

5.0

(6)

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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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