Creamy mashed avocado stands in for heavy mayo here, tangy with apple cider vinegar and a touch of Dijon, then folded together with chopped hard-boiled eggs for a salad that's rich without feeling heavy. Crisp celery, chives, and parsley add fresh crunch and color throughout, while a dusting of smoked paprika gives it a subtle savory depth. Everything gets spooned into crisp butter lettuce cups, so you get a satisfying, scoopable bite with zero grain-based filler in sight. It's a naturally gluten free lunch that comes together in under thirty minutes and still feels like a proper meal. Bright, herby, and endlessly snackable, this is one you'll want to make on repeat.
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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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