Red Meat Allergy Friendly Egg Salad Lettuce Wraps
Total time37 min
Prep time15 min
Cook time12 min
5.0(6)
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Learn more āIngredients
4 servings
For the egg salad
- 8 large eggs
- ā 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
- Ā¼ tsp ground turmeric
- Ā¼ tsp salt
- Ā¼ tsp black pepper
For serving
- 1 head butter lettuce, leaves separated
- Ā¼ 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 Ā½-inch pieces.
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