Gluten Free Whole30 Citrus Vinaigrette Egg Salad Lettuce Cups

Total time42 min

Prep time20 min

Cook time12 min

Gluten Free Whole30 Citrus Vinaigrette Egg Salad Lettuce Cups

Hard-boiled eggs get chopped into hearty pieces and tossed with crisp celery, scallion greens, and fresh parsley for a lunch that's as satisfying as it is simple. The dressing is where this one shines: a bright whisk of olive oil, fresh orange and lemon juice, Dijon mustard, and orange zest creates a citrusy vinaigrette that coats every bite instead of a heavy, traditional mayo-based dressing. Scooped into crisp butter lettuce cups and finished with a pinch of red pepper flakes, it's light, refreshing, and endlessly snackable. This one comes together fast with minimal cleanup, making it an easy weekday lunch or a light starter for company. It's a genuinely solid option for a gluten free table, letting the citrus and fresh herbs do all the work without missing a beat.

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Ingredients

4 servings

For the egg salad

8 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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