Egg Salad Lettuce Cups
Quick · 15 min · Serves 2 · American
Dietary: vegetarian, pescatarian, gluten-free, dairy-free, nut-free
Firm hard-boiled eggs folded into a lemony Dijon mayonnaise with celery, onion and chives, spooned into cold butter lettuce leaves.
Ingredients
For 2 servings
Eggs
- 4 egg, large, straight from the fridge
Egg salad
- 4 tbsp mayonnaise
- 1.5 tsp dijon mustard
- 0.25 lemon, juiced (about 1½ tsp)
- 0.5 celery, finely chopped (about 2 tbsp)
- 0.25 onion, white, minced (you need about 1 tbsp)
- 2 sprig chive, chopped (about 1 tbsp), plus more to garnish
- 0.25 tsp salt, sea salt, to taste
- 1 pinch black pepper, to taste
To serve
- 1 pinch paprika, to garnish (optional)
- 1 butter lettuce, leaves separated, washed and dried; romaine works too
Steps
Eggs
- Put the eggs, straight from the fridge, in a single layer in a saucepan and cover with cold water by at least 2.5 cm (1 inch). Bring to a rolling boil over high heat, then boil for 9 minutes, which sets them firm but not dry.
- Lift the eggs into a bowl of ice water and leave them for about 10 minutes, until completely cold. Don't skip this: the eggs keep cooking otherwise, and warm eggs make a watery salad. Peel them, rolling each on the counter to crack the shell all over, and dice.
Egg salad
- In a medium bowl, whisk the mayonnaise, mustard and lemon juice until smooth.
- Add the eggs, celery, onion and chives and fold them in gently, so the eggs don't mash. Season with salt and pepper, then taste: add more salt or mustard if it's flat, or a squeeze more lemon if it's too salty.
To serve
- Spoon into the lettuce leaves and garnish with paprika (if using) and a few more chives. Assemble the cups just before eating. The egg salad itself keeps in an airtight container in the fridge for 3 to 5 days; refrigerate it as soon as it's mixed, and don't freeze it.