Whole 30 Whole30 Lemon-Tahini Egg Salad Lettuce Cups
Egg salad gets a serious upgrade here, swapping the usual mayo-heavy dressing for a bright, nutty lemon-tahini sauce that clings to every bite. The dressing comes together in minutes — just tahini, fresh lemon juice, olive oil, Dijon mustard, and a touch of cumin whisked until silky smooth. It's the kind of flavor combination that tastes far more impressive than the effort involved. Crunchy celery, fresh parsley, and just the green tops of scallions keep things light and vibrant, while butter lettuce cups make the whole thing feel a little elegant without any extra work. Conventional egg salad is a minefield of added sugars and off-plan ingredients hiding in store-bought mayo, so building the dressing from scratch here is what makes this genuinely compliant — no label-reading required. Served in cool, crisp lettuce cups, this makes a satisfying lunch or a crowd-pleasing appetizer for four, and the optional lemon zest and smoked paprika on top are small touches that really pay off.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the egg salad
- 8 large eggs
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!