Egg Tahini Mayo Lettuce Boats

Growing up my aunt used to make me the best egg sambos ever and they’re still something I massively crave.  For this recipe I used Margaret’s Free-Range Omega 3 Enriched Eggs. I created a video for this recipe here to show you how to make the perfect hard-boiled eggs to nail this recipe. I love Margaret’s Eggs, to me they’re essential ingredients for well-being and they have a slightly stronger taste than other eggs.

I served my tahini egg mayo in lettuce cups, but I also love it on toasted sourdough or rye.

This is a sponsored post in collaboration with Margaret’s Eggs

Serves 1

Cooks in 15 Minutes


  • 2 Margaret’s Free-Range Omega 3 Enriched Eggs
  • 1.5 tbsp. tahini
  • 1 tsp. Dijon
  • 1 tsp. apple cider vinegar
  • 2 tbsp. chives chopped
  • ½ red onion diced finely
  • Juice of 1 lemon
  • 6 lettuce boats (buy a small gem head lettuce and peel off the largest leaves)


  1. Start by boiling the eggs in a small saucepan add some water and bring it to boil.
  2. Once boiling, add the egg and boil for 6-7 minutes until the eggs are hard boiled.
  3. Remove and place into a bowl of very cold water.
  4. To make the mayo – add the tahini, lemon, Dijon, apple cider vinegar and stir. Toss in the red onion and chives and stir again.
  5. De-shell the eggs and chop into chunks and stir the eggs into the tahini mayo.
  6. Spoon into your lettuce boats with a squeeze of lemon.