Prep eggs: Place eggs in a saucepan and cover completely with water. Bring to a boil over high heat. Once the water has reached a boil, set a timer for 8 minutes. While the eggs are cooking, prep ingredients.

Prep lettuce wrap filling: Prep garlic, onion, ginger, water chestnuts, scallions, and butter lettuce per instruction above.

Peel eggs: Drain the hot water and run the eggs under cold water until they cool down. Once cooled, tap the eggs all over with the back of a spoon to gently crack the shells, then carefully peel the shells from the eggs.

Slice each egg in half, lengthwise. Gently remove the yolks and place them in a mixing bowl.

Make egg mixture: Whisk the egg yolks with mustard and mayonnaise. Season with salt and pepper to taste. Add more mayonnaise or mustard if necessary to reach the desired flavor and creamy consistency. Spoon the egg yolk mixture into the egg white halves. Sprinkle with paprika and top with capers. Reserve in the fridge until you are ready to serve.

Cook lettuce wrap filling: Heat olive oil in a saucepan over medium high heat. Saute the garlic, onion, and ginger until fragrant. Add in ground chicken and cook until browned (about 3-5 minutes) using a spatula to crumble the chicken as it cooks. Drain any excess fat. Stir in hoisin sauce, soy sauce, rice wine vinegar, and Sriracha. Stir in water chestnuts and scallions until tender, about 1-2 minutes; season with salt and pepper to taste.

Serve: Spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style. Enjoy with deviled eggs and kombucha.