Creamy, herb-flecked egg salad gets piled into crisp butter lettuce cups for a light, fresh lunch that's ready in minutes. Soft-boiled eggs are chopped into hearty pieces and folded with a bright, tangy dressing built from avocado-oil mayonnaise, Dijon mustard, and a good squeeze of lemon juice. Celery adds crunch, while fresh chives and dill bring a garden-fresh lift, and a pinch of turmeric gives the whole thing a warm golden hue. Each lettuce leaf holds its own neat little bundle, making this an easy grab-and-eat option for lunchboxes or a quick weeknight dinner. A sprinkle of red pepper flakes at the end adds just enough heat to keep things interesting. This one's a genuinely solid pick for a gluten free table, no extra thought required.
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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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