# What You Need:
→ Egg Salad
01 - 4 large eggs
02 - 1 large ripe avocado
03 - 2 tablespoons sugar-free mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 1 tablespoon fresh chives, finely chopped
06 - 1 tablespoon fresh dill, chopped
07 - 1 tablespoon fresh lemon juice
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Lettuce Boats
10 - 8 large butter lettuce or romaine lettuce leaves
→ Topping
11 - 2 tablespoons everything bagel seasoning
# How-To:
01 - Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9 to 10 minutes. Transfer eggs to an ice bath and cool for 5 minutes. Peel and chop the eggs into bite-sized pieces.
02 - In a medium bowl, mash the avocado with lemon juice, mayonnaise, Dijon mustard, salt, and black pepper until smooth with slight texture variation.
03 - Add chopped eggs, chives, and dill to the avocado mixture. Gently fold until evenly combined without overmixing.
04 - Carefully separate lettuce leaves, rinse thoroughly, and pat dry with paper towels to remove excess moisture.
05 - Spoon the avocado egg salad evenly into the center of each prepared lettuce leaf, distributing proportionally across all servings.
06 - Sprinkle everything bagel seasoning over each filled lettuce boat immediately before serving for optimal crunchiness.
