Anti Inflammatory Whole30 Citrus Vinaigrette Egg Salad Lettuce Cups
Total time42 min
Prep time20 min
Cook time12 min
4.5(25)
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Learn more →Ingredients
4 servings
For the egg salad
- 8 large eggs
- 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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