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Place the eggs in a saucepan and cover with cold water by 1 inch. Bring the water to a rolling boil over high heat. Once boiling, immediately remove from heat, cover, and let stand for 8-10 minutes for perfectly hard-boiled eggs.

While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and water. Once the eggs have rested, transfer them to the ice bath using a slotted spoon. Allow them to cool completely for at least 5 minutes. This stops the cooking process and makes them easier to peel.

Peel the cooled hard-boiled eggs and roughly chop them into bite-sized pieces. Set aside in a medium-sized bowl.

In a separate large bowl, mash the scooped avocado flesh with a fork until mostly smooth but still with some texture. Add the mayonnaise, Dijon mustard, minced chives, chopped dill, lemon juice, sea salt, and black pepper. Mix well to combine.

Gently fold the chopped hard-boiled eggs into the avocado mixture until evenly coated. Taste and adjust seasonings as needed.

To assemble the wraps, spoon a generous amount of the avocado egg salad into the center of each butter lettuce leaf. Garnish with halved cherry tomatoes and a sprinkle of everything bagel seasoning, if desired.

Serve immediately and enjoy your fresh, keto-friendly avocado egg salad lettuce wraps!


Place the eggs in a saucepan and cover with cold water by 1 inch. Bring the water to a rolling boil over high heat. Once boiling, immediately remove from heat, cover, and let stand for 8-10 minutes for perfectly hard-boiled eggs.

While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and water. Once the eggs have rested, transfer them to the ice bath using a slotted spoon. Allow them to cool completely for at least 5 minutes. This stops the cooking process and makes them easier to peel.

Peel the cooled hard-boiled eggs and roughly chop them into bite-sized pieces. Set aside in a medium-sized bowl.

In a separate large bowl, mash the scooped avocado flesh with a fork until mostly smooth but still with some texture. Add the mayonnaise, Dijon mustard, minced chives, chopped dill, lemon juice, sea salt, and black pepper. Mix well to combine.

Gently fold the chopped hard-boiled eggs into the avocado mixture until evenly coated. Taste and adjust seasonings as needed.

To assemble the wraps, spoon a generous amount of the avocado egg salad into the center of each butter lettuce leaf. Garnish with halved cherry tomatoes and a sprinkle of everything bagel seasoning, if desired.

Serve immediately and enjoy your fresh, keto-friendly avocado egg salad lettuce wraps!
