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In a medium-sized pot, add the eggs. Submerge with cold water, cover, and bring to a boil over medium-high heat. Remove the pot from the heat, and let stand for 10-12 minutes. Drain the water, and immediately run cold water over the eggs to cool.
Once cooled, peel the shell from the eggs, and mash them with a fork in a large bowl.
In the same bowl, add the remaining egg salad ingredients except for the lettuce leaves. Mix to combine.
In a second smaller bowl, whisk together the ingredients for the tahina dressing until smooth. Pour the dressing on top of the egg salad mixture, and stir until the ingredients are smooth and creamy.
Stuff each lettuce leaf with the egg salad, and enjoy!