Hard-boiled eggs get chopped and folded together with crisp celery, scallion greens, and a handful of fresh parsley for a lunch that's light but satisfying. The real draw here is the dressing: tahini whisked with fresh lemon juice, olive oil, Dijon, and a touch of cumin creates a creamy, tangy sauce that coats every bite without feeling heavy. Instead of piling everything onto bread, the mixture gets spooned into crisp butter lettuce cups, which keep things fresh, crunchy, and easy to eat with your hands. A little lemon zest and a pinch of smoked paprika on top add brightness and warmth to finish it off. Built on eggs, olive oil, lemon, and plenty of herbs, this one lines up naturally with a Mediterranean way of eating, and it's quick enough to pull together for a weekday lunch or a light dinner.
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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.
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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