Vegetarian Whole30 Lemon-Tahini Egg Salad Lettuce Cups

Total time37 min

Prep time15 min

Cook time12 min

Vegetarian Whole30 Lemon-Tahini Egg Salad Lettuce Cups

Creamy hard-boiled eggs get folded with crunchy celery, scallion greens, and fresh parsley, then tossed in a bright, nutty lemon-tahini dressing that's thick enough to cling to every bite. A touch of Dijon and cumin gives the dressing real depth, while a splash of cold water keeps it silky rather than heavy. The whole mixture gets spooned into crisp butter lettuce cups for a light, refreshing lunch that still feels satisfying. Finish with a little lemon zest and smoked paprika for color and a citrusy lift. It's an easy make-ahead option that comes together with simple pantry staples, and it fits right into a vegetarian spread without missing a beat.

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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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