Low FODMAP Whole30 Lemon-Tahini Egg Salad Lettuce Cups
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Learn more →Ingredients
4 servings
For the egg salad
- 8 large eggs
- 3 stalks celery, finely diced
Ingredient noteA 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 noteThe 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 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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