Paleo Whole30 Lemon-Tahini Egg Salad Lettuce Cups

Total time37 min

Prep time15 min

Cook time12 min

Paleo Whole30 Lemon-Tahini Egg Salad Lettuce Cups

This vibrant lunch starts with perfectly jammy-centered hard-boiled eggs, chopped and tossed with crisp celery, scallion greens, and fresh parsley for a bright, herby crunch in every bite. Instead of a heavy mayo base, the eggs get coated in a silky lemon-tahini dressing whisked with olive oil, Dijon, and a touch of cumin — tangy, nutty, and rich without feeling weighed down. The whole mixture gets spooned into crisp butter lettuce cups, finished with a little lemon zest and smoked paprika for a pop of color and flavor. It's a light, protein-packed dish that's satisfying enough for lunch but easy to pull together on a weeknight. Simple, whole-food ingredients and clean flavors make this one a genuinely solid pick for a Paleo table. Serve it as a starter, a light meal, or alongside a soup for something more filling.

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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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