Creamy mashed avocado stands in for the usual mayo-heavy base here, folded with a bright hit of apple cider vinegar, olive oil, and Dijon mustard before the chopped eggs, crisp celery, and fresh herbs get gently mixed in. Smoked paprika adds a subtle warmth, while chives, parsley, and a scatter of dill keep every bite tasting garden-fresh. Spooned into crisp butter lettuce leaves instead of bread, it turns into a light, scoopable lunch that's every bit as satisfying as a classic sandwich. The eggs stay tender and richly yolky thanks to a careful boil-and-ice-bath method, giving the salad great texture without any heaviness. It's a naturally colorful, produce-forward dish that fits beautifully into an anti-inflammatory way of eating, and it comes together fast enough for an easy weekday meal.
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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 stand for 11 minutes.
Transfer the eggs to a bowl of ice water and let cool for 5 minutes, until the shells are cold to the touch. Peel the eggs and roughly chop them into bite-sized pieces.
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