Low FODMAP Whole30 Lemon-Tahini Egg Salad Lettuce Cups

Total time37 min

Prep time15 min

Cook time12 min

Low FODMAP Whole30 Lemon-Tahini Egg Salad Lettuce Cups

Creamy tahini and bright lemon juice come together into a silky dressing that coats every bite of chopped hard-boiled egg, crisp celery, and thinly sliced scallion greens. A touch of Dijon and a whisper of cumin round out the flavor, while fresh parsley keeps things bright and herby. Each scoop gets spooned into crisp butter lettuce cups, making for a light, satisfying lunch that's just as good picked up by hand as eaten with a fork. A sprinkle of lemon zest and smoked paprika on top adds a little extra color and punch without complicating the ingredient list. It's a simple, protein-packed dish that holds up well for meal prep, and it's a great option to keep on hand for a low FODMAP lunch rotation.

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Ingredients

4 servings

For the egg salad

8 large eggs
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3 stalks celery, finely diced
Ingredient note
A 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 note
The 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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