Hard-boiled eggs get roughly chopped and folded with avocado-oil mayonnaise, tangy Dijon mustard, and a bright squeeze of lemon juice, so every bite stays rich and creamy without any grains or fillers weighing it down. Finely diced celery adds crunch, while fresh chives and dill bring a garden-fresh lift, and a pinch of turmeric gives the salad a warm golden hue. Instead of bread, the whole mixture gets scooped into crisp butter lettuce cups, making for a light, refreshing wrap that's as satisfying as it is simple. A sprinkle of red pepper flakes adds an optional kick for anyone who likes a little heat. This one comes together fast, eats clean, and is a genuinely solid choice for a Whole30 lunch or light dinner.
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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 Ā½-inch pieces.
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