In a medium saucepan, cover eggs with cold water by about an inch. Bring to a boil over high heat. Remove from heat; set aside covered for 10 minutes to finish cooking. Drain and crack eggs gently. Submerge in ice water for 1 minute, then peel. Slice in half.

Chop romaine lettuce and divide amongst 4 salad to-go containers. Top each with 2 rolled slices of turkey 2 egg halves, grated carrots, and 1/4 sliced avocado. Divide dressing among 4 small, sealable containers to be added to salad upon serving.

Pack grapes and whole grain crackers separately to serve alongside salad.