Ingredients:

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 cup scallions, finely chopped
  • 1/4 cup celery, finely diced
  • Salt and pepper to taste
  • 8 large lettuce leaves
  • Fresh dill or parsley for garnish (optional)

Instructions:

  1. Place eggs in a medium saucepan and cover with cold water.
  2. Bring water to a boil, then cover and remove from heat. Let eggs sit for 7 minutes, then transfer to an ice bath to cool.
  3. While eggs cool, chop scallions and celery. Prepare lettuce leaves by washing and patting them dry.
  4. Peel and roughly chop cooled eggs in a mixing bowl. Add mayonnaise, Dijon mustard, lemon juice, scallions, and celery to the eggs.
  5. Season with salt and pepper, then mix gently until well combined.
  6. Place a generous scoop of egg salad onto each lettuce leaf. Garnish with fresh dill or parsley if desired.
  7. Enjoy immediately or refrigerate for later.