Hard-boiled eggs get chopped into hearty chunks and folded with a bright, tangy dressing of Dijon mustard, fresh lemon juice, and creamy avocado-oil mayonnaise. Crisp celery, fresh chives, and dill add crunch and herbaceous lift, while a pinch of turmeric gives the whole mixture a warm golden hue. Everything gets spooned into crisp butter lettuce cups for a light, low-carb wrap that's as satisfying as it is easy to throw together. A sprinkle of red pepper flakes on top adds just the right amount of heat if you want it. This one is a genuinely great fit for a vegetarian table — quick to make, packed with protein, and perfect for a light lunch or an easy appetizer platter. Serve it up right away while the lettuce stays crisp and the flavors are at their freshest.
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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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