# What's Needed:
→ Egg Salad Base
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 lemon juice
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Lettuce Boats
10 - 1 head butter lettuce or romaine lettuce, 8 large leaves
→ Topping
11 - 2 tablespoons everything bagel seasoning
# How To Make It:
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 let cool for 5 minutes. Peel and chop the eggs.
02 - In a medium bowl, mash the avocado with lemon juice, mayonnaise, Dijon mustard, salt, and black pepper until smooth but still slightly chunky.
03 - Add the chopped eggs, chives, and dill to the avocado mixture. Gently fold until combined.
04 - Carefully separate lettuce leaves, wash thoroughly, and pat dry with paper towels.
05 - Spoon the avocado egg salad evenly into the center of each lettuce leaf.
06 - Sprinkle with everything bagel seasoning just before serving.
