Mediterranean Diet Friendly Whole30 Citrus Vinaigrette Egg Salad Lettuce Cups

Total time42 min

Prep time20 min

Cook time12 min

Mediterranean Diet Friendly Whole30 Citrus Vinaigrette Egg Salad Lettuce Cups

Hard-boiled eggs get chopped up and folded together with crisp celery, scallions, and fresh parsley, then tossed in a bright citrus vinaigrette made from extra-virgin olive oil, orange juice, lemon juice, and a touch of Dijon mustard. That dressing is the real star here — the olive oil brings healthy fat and richness, while the orange zest and citrus juice keep everything tasting light and sunny rather than heavy. Spooned into crisp butter lettuce cups and finished with a pinch of red pepper flakes, it's a fresh, no-cook lunch that comes together in minutes. The combination of good olive oil, fresh herbs, vegetables, and eggs makes this an easy, satisfying pick for anyone eating in a Mediterranean-style pattern. It's light enough for a quick weekday lunch but flavorful enough to serve to guests straight off the platter.

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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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