← Nouns Cooking · Plant-Based

Ingredients

• 8 large eggs
• 5 tbsp Mayonnaise
• 2 tsp Dijon mustard
• 1 tsp lemon juice
• 1 celery stick, finely diced
• 2 Spring onion, finely sliced
• 1 tbsp Chives, snipped
• 1 tbsp Dill, chopped
• 2 little gem lettuces, leaves separated
• ½ tsp Paprika
• salt and black pepper

Method

1. Lower the eggs into a pan of boiling water and simmer for 10 min. Move them straight into a bowl of iced water for 5 min, which stops grey rings forming and makes them easier to peel.
2. Peel the eggs and chop them roughly; leave a few chunky bits for texture.
3. Mix the mayonnaise, mustard and lemon juice in a bowl. Fold in the eggs, celery, spring onions, chives and dill, then season well.
4. Spoon the egg salad into the lettuce leaves, dust with paprika and serve straight away.

Tips

• About 14 g protein and 2 g carbs per serving.
• The egg salad keeps for 2 days in the fridge; fill the lettuce just before eating so it stays crisp.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef Love and Lemons The Modern Proper