Save to Pinterest My neighbor knocked on my door one afternoon with a bag of avocados from her backyard tree, and I had no idea what to do with four of them before they turned. That same week, I'd been experimenting with keto meals, frustrated by how many recipes felt like sad compromises. I boiled some eggs, mashed one of those beautiful green avocados with a little mayo and lemon, and suddenly I had something that tasted indulgent, not restrictive. The lettuce leaves were an afterthought, but they transformed the whole thing into something you could actually eat with your hands.
I brought these lettuce boats to a potluck last summer, nervous that nobody would touch them because they looked so simple. By the end of the evening, the platter was empty and three people had already texted me asking for the recipe. One friend said it was the first keto meal that didn't feel like deprivation, and I realized that's what makes a recipe worth keeping.
Ingredients
- Large eggs (4): Room temperature eggs are easier to peel after boiling, so pull them from the fridge a few minutes early if you remember.
- Ripe avocado (1 large): The fruit should yield gently to pressure but not be mushy; if you're not sure, buy it a day early.
- Mayonnaise (2 tbsp, sugar-free): This is your binder and richness, so use quality mayo or the whole thing tastes thin.
- Dijon mustard (1 tsp): The sharp tang keeps the salad from tasting flat or one-dimensional.
- Fresh chives (1 tbsp, finely chopped): Onion flavor matters here more than you'd think, so don't skip it.
- Fresh dill (1 tbsp, chopped, optional): This is my addition for brightness, but it's not critical if you don't have it on hand.
- Lemon juice (1 tbsp): This prevents the avocado from browning and adds just enough acidity to balance the richness.
- Salt (1/4 tsp): Taste as you go because the everything bagel seasoning will add more later.
- Black pepper (1/4 tsp): Fresh cracked is worth the extra step.
- Butter lettuce or romaine (1 head, 8 large leaves): Butter lettuce is softer and easier to fill, but romaine holds up better if you're making these ahead.
- Everything bagel seasoning (2 tbsp): This is the secret weapon, so use the good stuff from a quality brand.
Instructions
- Boil the eggs:
- Place eggs in cold water, bring to a rolling boil, then turn the heat down and let them simmer for 9 to 10 minutes, depending on how runny or set you like the yolk. Drop them straight into an ice bath so they cool fast and don't develop that gray-green ring around the yolk.
- Mash the avocado:
- Cut the avocado in half, scoop it into a bowl, and mash it with lemon juice, mayo, Dijon, salt, and pepper until it's creamy but still has some texture. This only takes a minute or two, so don't overwork it.
- Combine everything:
- Peel and chop your cooled eggs, then fold them gently into the avocado mixture along with the chives and dill. The whole mixture should come together without looking mushed.
- Prepare the lettuce boats:
- Carefully peel off the largest leaves from the head of lettuce, rinse them gently, and pat them completely dry with paper towels so they don't get soggy when you fill them.
- Fill and finish:
- Spoon the avocado egg salad into the center of each leaf, dividing it evenly, then sprinkle the everything bagel seasoning right before serving so it stays crunchy.
Save to Pinterest I made these for my mom when she was trying keto for the first time, and watching her face when she realized she could eat something this good while staying in ketosis made the whole thing worth it. She's asked for it at least once a month since then.
Making These Ahead
The eggs and avocado mixture can be prepared a few hours before serving, but keep them separate and only fill your lettuce boats right before guests arrive. If you're bringing these somewhere, pack the salad and lettuce leaves in separate containers and assemble them on-site to avoid any sogginess.
Flavor Variations That Actually Work
I've added thinly sliced radish or diced cucumber for extra crunch, and both are excellent without changing the macros. Smoked salmon or crumbled bacon takes this from side dish to full dinner, and a tiny pinch of garlic powder sneaks in a savory note if the mixture tastes a little flat.
Serving and Pairing Ideas
These lettuce boats work as a light lunch on their own, but I've served them alongside a simple salad or soup for a more complete meal. The everything bagel crunch is distinctly savory, so they pair beautifully with crisp white wines, sparkling water with a lemon wedge, or even iced tea if you want to keep it simple.
- Make extra and store the egg salad in the fridge for up to three days if you keep the avocado mashed with lemon juice.
- If your lettuce leaves are small, use cherry tomato halves or cucumber rounds as boats instead.
- This recipe doubles or halves easily, so scale it to however many people you're feeding.
Save to Pinterest This recipe proved to me that keto doesn't have to feel like punishment, just a different way of putting a plate together. Make it once and you'll understand why I keep coming back to it.
Common Recipe Questions
- → How do I prevent the lettuce leaves from getting soggy?
Spoon the filling into lettuce leaves just before serving. If meal prepping, store the avocado egg salad and washed lettuce leaves separately in airtight containers. The lettuce stays crisp for 2-3 days when kept dry and refrigerated.
- → Can I use other seasonings instead of everything bagel?
Absolutely. Try crushed pork rinds for extra keto crunch, toasted sesame seeds, Everything But the Bagel seasoning, or even crumbled bacon. Each adds unique texture and savory depth to complement the creamy base.
- → What's the best way to hard-boil eggs for easy peeling?
Use eggs that are 7-10 days old, as fresh eggs are harder to peel. Start eggs in cold water, bring to a boil, then simmer 9-10 minutes. Immediately transfer to an ice bath for 5 minutes—the shock helps separate the membrane from the white.
- → How can I add more protein to this dish?
Mix in diced cooked bacon, smoked salmon flakes, shredded chicken, or chopped hard-boiled egg whites. You could also serve alongside grilled shrimp or top with crushed macadamia nuts for healthy fats and protein.
- → What other vegetables work well in the egg salad?
Fine diced celery adds classic crunch, while radish provides peppery bite. Try minced red onion for sharpness, grated cucumber for freshness, or even small broccoli florets for texture and nutrition.
- → How long does the avocado egg salad keep in the refrigerator?
Store in an airtight container with plastic wrap pressed directly onto the surface to prevent oxidation. The lemon juice helps maintain the vibrant green color. It stays fresh for 2-3 days, though the texture is best within the first 24 hours.