Dairy Free Whole30 Lemon-Tahini Egg Salad Lettuce Cups

Total time37 min

Prep time15 min

Cook time12 min

Dairy Free Whole30 Lemon-Tahini Egg Salad Lettuce Cups

This bright, creamy egg salad gets its richness entirely from a lemon-tahini dressing whisked with Dijon mustard, a touch of cumin, and good olive oil, thinned to a silky, pourable consistency. Perfectly jammy hard-boiled eggs are folded together with crisp celery, scallions, and fresh parsley for a salad that's punchy, herby, and satisfying in every bite. Crisp butter lettuce leaves make the perfect crunchy cup for scooping, and a finishing touch of lemon zest and smoked paprika adds a little extra brightness and warmth. It comes together in under 20 minutes and travels well for meal prep or a light lunch. This one is a genuinely great fit for a dairy free table, with all its creaminess coming from tahini instead of anything dairy-based.

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 lemon-tahini dressing

3 tbsp tahini
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tbsp extra-virgin olive oil
1 tsp dijon mustard
¼ tsp ground cumin
2–3 tbsp cold water, as needed to thin
¼ tsp fine sea salt

For serving

8 large butter lettuce leaves, washed and dried
1 tsp lemon zest (optional)
pinch of smoked paprika (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 sit for 10–11 minutes.
2
Drain the eggs and transfer to a bowl of ice water. Let cool for at least 10 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!