Creamy avocados are tossed with hard-boiled eggs, green onions, and fresh dill in the quick and easy low-carb dish.  This salad makes a delicious breakfast served as avocado toast, or a healthy lunch enjoyed on some whole grain bread with a slice of smoked Gouda and fresh tomato.  Top a bed of leafy greens with this delightful salad for a Keto friendly meal.  

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Avocado Egg Salad

A delightful combination of fresh avocado and egg with green onions and dill. Perfect for breakfast or brunch as avocado toast or outstanding in a sandwich on whole grain bread with tomato.

Course Breakfast, Salad

Cuisine American

Keyword Avocado egg salad, Avocado recipe

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 cups

Author Christoph

Ingredients

• 1 large avocado cubed
• 1 teaspoon lemon juice
• 2 hard-boiled eggs diced
• 1 green onion thinly sliced
• 2 tablespoons Greek yogurt
• 1 teaspoon white wine vinegar
• 1 teaspoon fresh dill chopped
• ½ teaspoon garlic powder
• salt & pepper to taste

Instructions

• Cut avocado in cubes and toss with lemon juice
• Cut eggs in half and place yolks in a small bowl. Dice egg whites and add to avocado. Slice onion and add to mixture.
• Crumble egg yolks with a fork then add yogurt, white wine vinegar, dill, garlic powder, salt and pepper. Stir until creamy then add to avocado and eggs, toss gently to mix.
• Season to taste with salt and pepper.

Notes

A slighter firm avocado works very well for this which never is a problem to find.  The cubes will keep their shape better than if the fruit is too soft.

 

This avocado egg salad is also excellent served on toast for breakfast or lunch, or serve the salad on top of a bed of greens for a Keto friendly dish.

Some of my favorite breakfast and brunch dishes are the easiest ones to make, and this skillet of hash and eggs is no egg-sception.  Quick and simple to put together, this pan of goodness will definitely satisfy your family or guests. I think this might make a wonderful addition to our Easter brunch this year.

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Hash & Eggs Skillet

Some of my favorite breakfast and brunch dishes are the easiest ones to make, and is no egg-sception. Quick and simple to put together, this skillet of hash and eggs will definitely satisfy your family or guests.

Course Breakfast, Brunch

Cuisine American, Irish, Pub Fare

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Ingredients

• 2 Tablespoon cooking oil
• 1 large onion diced
• 2 large baked potatoes diced (or frozen O’Brien potatoes, thawed)
• 1 pound corned beef diced (or ham, sausage, roast beef, chicken, eggplant)
• ½ cup cheddar cheese shredded
• 4 eggs room temperature

Instructions

• Heat oven to 375°F.
• Prepare ingredients by dicing. Heat a cast iron or other oven safe skillet over medium heat.
• When skillet is hot, add cooking oil. When oil begins to shimmer, add onion and cook for a few minutes to reduce moisture.
• Add potatoes and stir to mix with onions. Since the potatoes are already cooked, you just need to crisp and brown them a bit.
• When potatoes begin to pick up some color, stir in the meat. Cook until potatoes have a bit of a golden color.
• Add cheese and mix well.
• Using the back of a spoon make depressions in the hash to hold the eggs. Break eggs one at a time into a small bowl or measuring cup and add to hash.
• Slide skillet into hot oven and bake for 12 – 15 minutes or until whites are set (longer if you do not want runny yolks).
• The residual heat of the skillet and the hash will continue to cook the eggs after the pan is removed from the oven, you might want to pull them before they look completely done to avoid overcooking.
• Top skillet with additional cheese or parsley if desired. Serve immediately.

Notes

This dish can be made for as many or as few people as you choose, and is a great way to use up left overs.

 

For a larger crowd, transfer the cooked hash into a 9″ x 13″ baking dish before adding the eggs.

 

I like equal proportions of meat and potato; you can make it however your gang prefers.

Thin slices of smoked salmon, cucumber, radish, and red onion, with capers and dill create the perfect combination of toppings for a toasted bagel with a smear of cream cheese. An explosion of flavors for the palate and a visual feast for the eyes, this brunch dish is one of my favorites treats.