Instructions

• Place the eggs into a large pot and cover with cold water. Bring the water to the boil and boil the eggs for 8 minutes. Take the pot off the heat, drain the eggs and run under cold water to cool down.
• Once cool enough to handle, peel the eggs, place them into a bowl and chop them up.
• Add the mayonnaise, mustard, fresh herbs and celery. Season to taste with salt and pepper and mix well to combine.
• Spoon the egg salad into the lettuce leaves and serve immediately.