Save to Pinterest My coworker Sarah brought these to a team lunch last spring, and I watched people actually set down their phones to pay attention to food, which never happens. She explained it was just eggs and avocado in lettuce, nothing fancy, but the way everything bagel seasoning caught the light made it look deliberately elegant. I made them that weekend out of curiosity, mostly because I was tired of the same salad rotation, and ended up realizing how a few quality ingredients and one smart seasoning choice could transform something so simple into something memorable.
I made these for my partner during a kitchen renovation when we were eating most meals in cardboard boxes, and somehow eating lettuce boats off a cutting board sitting on the counter felt like a small act of rebellion against the chaos. There was something grounding about the ritual of it—boiling eggs, mashing avocado, arranging leaves—even when everything else felt topsy-turvy. That meal became the thing we looked forward to in the middle of contractor visits and dust everywhere.
Ingredients
- Large eggs (4): Room temperature eggs are easier to peel after boiling, so pull them from the fridge a few minutes before cooking if you remember.
- Large ripe avocado (1): Pick one that yields slightly to gentle pressure—too hard and you'll be mashing forever, too soft and it turns grainy when mixed.
- Sugar-free mayonnaise (2 tbsp): The fat binds everything together, but don't skip the sugar-free version if you're being intentional with carbs.
- Dijon mustard (1 tsp): This adds sharpness that makes the whole salad taste more sophisticated than it should.
- Fresh chives (1 tbsp, finely chopped): They bring a subtle onion note without the bite, and fresh always tastes better than dried here.
- Fresh dill (1 tbsp, chopped, optional): If you like the flavor, include it; if dill isn't your thing, don't force it.
- Lemon juice (1 tbsp): Keeps the avocado from browning and brightens the whole dish with a subtle tang.
- Salt (1/4 tsp) and black pepper (1/4 tsp): These aren't just afterthoughts—they pull all the flavors forward.
- Butter lettuce or romaine (8 large leaves): Butter lettuce cups better and tastes more delicate, but romaine holds up if you're making these ahead.
- Everything bagel seasoning (2 tbsp): This is the secret—it adds texture, flavor, and visual interest without requiring you to do anything extra.
Instructions
- Boil the eggs with intention:
- Place eggs in a saucepan, cover with cold water, and bring to a boil over medium-high heat. Once boiling, remove from heat, cover the pan, and let sit for 9 to 10 minutes—this timing matters because it gives you a perfectly cooked yolk that's still slightly tender. Transfer immediately to an ice bath to stop the cooking, then peel under cool running water starting from the wider end where the air pocket sits.
- Build the avocado base:
- Cut your avocado in half, scoop into a medium bowl, and add lemon juice right away to prevent browning. Use a fork to mash until you reach that sweet spot between smooth and slightly chunky—it should have some texture, not feel like baby food.
- Fold in the rest with care:
- Chop your cooled eggs into bite-sized pieces, then add them to the avocado along with mayonnaise, mustard, chives, dill if using, salt, and pepper. Fold gently with a spatula rather than stirring aggressively; you want everything combined but not beaten into submission.
- Prepare your lettuce vessels:
- Carefully separate whole leaves from the lettuce head, rinse under cool water, and pat completely dry with paper towels. Wet lettuce won't hold the salad as well and dilutes the flavors you worked to build.
- Assemble and finish:
- Spoon the egg salad into the center of each leaf, dividing evenly, then sprinkle everything bagel seasoning over the top right before serving so it stays crunchy and doesn't soften.
Save to Pinterest I learned to make these properly when my mother-in-law, who doesn't cook much, asked for the recipe after tasting them at a family gathering. Watching someone who usually just buys takeout become genuinely interested in making food at home reminded me that sometimes the simplest dishes hit the hardest because they prove you don't need stress or complicated steps to create something worth eating.
Why This Works as a Meal
These lettuce boats sit in that perfect middle ground where they feel light enough for lunch but substantial enough to be actual dinner. The combination of fat from the avocado and eggs, protein from the eggs, and fiber from the lettuce means you won't be hungry an hour later searching for snacks. It's the kind of meal that makes you feel good while you're eating it and afterward, which is harder to pull off than it sounds.
Customizing Without Losing the Plot
Once you nail the basic formula, it becomes a canvas for small experiments. I've added finely diced radish for extra crunch and a peppery note, mixed in crispy bacon pieces because, well, bacon improves most things, and once tried smoked salmon when I was feeling fancy. The key is not adding so much that you lose the delicate balance—think of additions as accents, not complete overhauls.
Timing and Make-Ahead Strategy
The egg salad itself keeps in the fridge for two days, which means you can assemble the salad part the morning of and only add everything bagel seasoning when you're ready to eat. The lettuce stays crisp much longer than you'd expect if you store it in a sealed container, and honestly, the whole thing comes together faster than deciding what to make in the first place.
- Boil eggs up to three days ahead and store them peeled in the fridge to save time on busy days.
- Mix the avocado base no more than a few hours before eating so the lemon juice keeps browning at bay.
- Always assemble right before serving to keep lettuce crisp and seasoning from getting soggy.
Save to Pinterest This recipe proves that keto doesn't have to mean giving up satisfaction, and that sometimes the best meals are the ones that feel effortless. Make them for yourself on a random Tuesday, or bring them to a gathering and watch people rediscover that food can be simple and special at the same time.
Common Recipe Questions
- → How long will the avocado egg salad stay fresh?
The mixture stays fresh for 1-2 days when stored in an airtight container in the refrigerator. For best results, add the everything bagel seasoning just before serving to maintain crunchiness.
- → Can I make this ahead for meal prep?
Yes, you can prepare the egg salad mixture up to 24 hours in advance. Keep it refrigerated in a sealed container and store the lettuce leaves separately. Assemble the boats just before eating to prevent sogginess.
- → What other seasonings work well instead of everything bagel?
You can substitute with crushed pork rinds for extra keto crunch, toasted sesame seeds, or a blend of garlic powder, onion powder, and poppy seeds for similar flavor notes.
- → Is this dish suitable for a strict keto diet?
Absolutely. With only 5 grams of carbohydrates per serving and 17 grams of healthy fats, this fits perfectly into a ketogenic eating plan. Just ensure your mayonnaise is sugar-free.
- → Can I use different types of lettuce?
Butter lettuce and romaine work best due to their sturdy cup shape. Iceberg lettuce also holds up well, while smaller leaves like butterhead make great bite-sized appetizers.