Follow these simple steps to create your refreshing and satisfying Egg Salad Lettuce Boats:

1. Hard-Boil the Eggs: Place the large eggs in a single layer in a saucepan. Cover them with cold water by about an inch. Bring the water to a rolling boil over high heat. Once boiling, immediately reduce the heat to low (or turn it off completely), cover the saucepan, and let the eggs sit for 10-12 minutes. The exact time depends on the size of your eggs and desired yolk consistency (aim for fully cooked but not overdone yolks).
2. Cool the Eggs Quickly: Prepare an ice bath by filling a large bowl with cold water and ice cubes. As soon as the cooking time is up, use a slotted spoon to carefully transfer the hard-boiled eggs from the hot water directly into the ice bath. Let them sit in the ice bath for at least 10-15 minutes. This rapid cooling stops the cooking process (preventing the dreaded green ring around the yolk) and makes the eggs much easier to peel.
3. Peel and Chop the Eggs: Once cooled, gently tap each egg on a hard surface and roll it to crack the shell all over. Peel the eggs under cool running water or in the bowl of water, which helps to loosen the shell and membrane. Pat the peeled eggs dry with a paper towel. Roughly chop the hard-boiled eggs into small, bite-sized pieces (about 1/4 to 1/2 inch). You can use a knife, an egg slicer (use it in both directions), or even a pastry blender for a coarser texture. Place the chopped eggs in a medium-sized mixing bowl.
4. Prepare the Dressing Ingredients: While the eggs are cooling or after they are chopped, finely chop the celery, red onion, and fresh dill (if using). Measure out the mayonnaise and Dijon mustard.
5. Combine Salad Ingredients: Add the chopped celery, red onion, fresh dill (if using), mayonnaise, and Dijon mustard to the bowl with the chopped eggs.
6. Mix Gently: Using a spoon or spatula, gently fold the ingredients together until the eggs are evenly coated with the dressing and the other ingredients are well distributed. Be careful not to overmix, as this can make the egg salad mushy. Aim for a texture where the egg pieces are still distinct but held together by the creamy dressing.
7. Season to Taste: Season the egg salad mixture with salt and freshly ground black pepper. Start with a small amount, mix gently again, and taste. Adjust the seasoning as needed until it reaches your desired flavor profile. You might want to add a tiny pinch more salt or pepper, or even a dash more mustard if you like it tangier.
8. Chill (Optional but Recommended): For the best flavor, cover the bowl of egg salad with plastic wrap or transfer it to an airtight container and refrigerate for at least 30 minutes. This allows the flavors to meld together beautifully.
9. Prepare the Lettuce Boats: While the egg salad is chilling (or just before serving), carefully separate the leaves from the head of lettuce. Choose the larger, outer leaves that form natural cups. Wash the selected leaves thoroughly under cold running water and pat them completely dry with paper towels or use a salad spinner. Moisture on the leaves will make the boats soggy and dilute the flavor. You’ll likely need 8-12 good-sized lettuce leaves, depending on their size and how much filling you use per boat.
10. Assemble the Boats: Arrange the clean, dry lettuce leaves on a platter or individual plates. Spoon a generous amount of the chilled egg salad mixture into each lettuce leaf cup. Be careful not to overfill, especially if serving as finger food.
11. Garnish and Serve: Sprinkle the filled Egg Salad Lettuce Boats with a pinch of paprika or smoked paprika for color and flavor, if desired. You can also add a small sprig of fresh dill or some finely chopped chives. Serve immediately for the best texture contrast between the crisp lettuce and the creamy salad.