Herbed Egg Salad Lettuce Cups

From the garden

• 2 heads butter or bibb lettuce, leaves separated, washed, and dried
• ½ cup soft herbs (dill, chives, and parsley — any mix), finely chopped

From the pantry

• 8 eggs
• ½ cup mayonnaise
• 2 tsp Dijon mustard
• 1 lemon — you'll use the juice of about half
• 2 stalks celery, finely diced (optional) — for crunch
• salt — to taste
• black pepper

1. Lower the eggs into boiling water and cook 11 minutes, then move them straight to a bowl of ice water for 5 minutes. Fully chilled eggs peel cleaner and won't warm the dressing.
2. While the eggs cook, chop the herbs and celery and whisk the mayonnaise with the mustard, the juice of half the lemon, a good pinch of salt, and plenty of pepper.
3. Peel the eggs and chop them roughly — leave the pieces big and craggy rather than mashing, so the salad stays light instead of pasty.
4. Fold the eggs, herbs, and celery into the dressing until just coated. Taste: it should be unmistakably herby, with enough lemon to keep it bright. Adjust with more juice or salt.
5. Spoon into the lettuce leaves and eat them like little tacos, doubling up leaves for the floppier ones.