Vegetarian Whole30 Citrus Vinaigrette Egg Salad Lettuce Cups

Total time42 min

Prep time20 min

Cook time12 min

Vegetarian 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 salad that's all texture and brightness. The dressing is where this one really shines: fresh orange juice and lemon juice whisked with olive oil, Dijon, and orange zest for a citrusy vinaigrette that's light but still clings to every bite. Instead of piling it onto bread, the whole mixture gets spooned into crisp butter lettuce leaves, so each cup is cool, crunchy, and satisfying on its own. A pinch of red pepper flakes at the end adds just enough heat to balance the citrus. It's a fresh, protein-packed lunch or light dinner that comes together quickly and holds up well whether you're eating one cup or three, and it's a natural fit for a vegetarian table.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the egg salad

8 large eggs
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!