Anti Inflammatory Whole30 Citrus Vinaigrette Egg Salad Lettuce Cups

Total time42 min

Prep time20 min

Cook time12 min

Anti Inflammatory Whole30 Citrus Vinaigrette Egg Salad Lettuce Cups

Hard-boiled eggs get chopped up and tossed with crisp celery, scallion greens, and fresh parsley for a lunch that's light but genuinely satisfying. The dressing skips anything heavy in favor of a bright citrus vinaigrette made with olive oil, fresh orange and lemon juice, orange zest, and a touch of Dijon — it clings to every bite without weighing the salad down. Spooned into crisp butter lettuce cups instead of bread, this dish stays fresh, crunchy, and easy to eat with your hands. A pinch of red pepper flakes at the end adds a little warmth if you want it. It's quick to pull together, keeps well for meal prep, and fits naturally into an anti-inflammatory way of eating thanks to its focus on whole eggs, good olive oil, and citrus rather than processed condiments or refined oils.

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Ingredients

4 servings

For the egg salad

8 large eggs
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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3 stalks celery, finely diced
3 scallions, green tops only, thinly sliced
2 tbsp fresh flat-leaf parsley, finely chopped
¼ tsp fine sea salt
¼ tsp black pepper

For the citrus vinaigrette

3 tbsp extra-virgin olive oil
2 tbsp fresh orange juice
1 tbsp fresh lemon juice
1 tsp dijon mustard
½ tsp orange zest
¼ tsp fine sea salt

For serving

8 large butter lettuce leaves, washed and dried
¼ 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 the heat, cover, and let stand for 10 minutes.
2
Drain the eggs and transfer to a bowl of ice water. Let cool for 5 minutes, then peel and roughly chop into ½-inch pieces.

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