Gluten Free Whole30 Lemon-Tahini Egg Salad Lettuce Cups

Total time37 min

Prep time15 min

Cook time12 min

Gluten Free Whole30 Lemon-Tahini Egg Salad Lettuce Cups

Checking the ingredient list here, there's genuinely nothing wheat- or gluten-based in this one — just eggs, crisp vegetables, and a creamy tahini dressing, so this dish is naturally a great fit for a gluten free table. Perfectly hard-boiled eggs get chopped into tender bites and tossed with crunchy celery, scallion greens, and fresh parsley for a lively, herby crunch in every forkful. The dressing is where this really shines: tahini, lemon juice, olive oil, Dijon, and a touch of cumin whisk up into a silky, tangy sauce that coats the eggs beautifully without any heaviness. Piled into crisp butter lettuce cups and finished with a bit of lemon zest and smoked paprika, it turns into a bright, low-effort lunch or light dinner that eats more like a treat than a diet plan. It's satisfying enough to make on repeat, and easy to double when you're feeding a crowd.

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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 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.

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