Low FODMAP Whole30 Citrus Vinaigrette Egg Salad Lettuce Cups

Total time42 min

Prep time20 min

Cook time12 min

Low FODMAP Whole30 Citrus Vinaigrette Egg Salad Lettuce Cups

Creamy chopped eggs get tossed with a bright, citrusy vinaigrette built from fresh orange and lemon juice, a touch of Dijon, and good olive oil, then scooped into crisp butter lettuce cups for a fresh, no-fuss lunch. Scallion greens and chopped parsley add color and a mild oniony bite without any heavy aromatics weighing things down, while a pinch of red pepper flakes brings a little heat if you want it. The whole thing comes together in under 20 minutes, mostly hands-off while the eggs cook and cool. It's light, protein-packed, and endlessly snackable, whether you're serving it as a quick lunch or spooning it onto a platter for guests. This one holds up well as a low FODMAP option, so you can enjoy the citrusy egg salad and crunchy lettuce wrap without second-guessing what's on your plate.

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Ingredients

4 servings

For the egg salad

8 large eggs
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3 stalks celery, finely diced
Ingredient note
A serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 3/4 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
3 scallions, green tops only, thinly sliced
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
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
Ingredient note
Freshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 1 1/2 teaspoons per serving, so it is likely fine.
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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