Dairy Free Whole30 Citrus Vinaigrette Egg Salad Lettuce Cups

Total time42 min

Prep time20 min

Cook time12 min

Dairy Free Whole30 Citrus Vinaigrette Egg Salad Lettuce Cups

Hard-boiled eggs get chopped up and tossed with crisp celery, scallion greens, and fresh parsley, then folded together with a bright citrus vinaigrette made from orange and lemon juice, Dijon mustard, and a good pour of olive oil. That dressing brings a zippy, sunny flavor that's a nice change from the usual creamy egg salad, and it clings beautifully to every bite without feeling heavy. Spooned into crisp butter lettuce leaves, this turns into a light, crunchy lunch or appetizer you can eat with your hands. A pinch of red pepper flakes on top adds a little heat if you want it, but it's just as good without. It's an easy, no-cook-beyond-the-eggs recipe that comes together fast and holds up well for meal prep. This one's a genuinely solid pick for a dairy free spread, since every component here is already built around eggs, citrus, and fresh vegetables rather than anything creamy.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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