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.

Tender sweet shrimp, crunchy cool cucumber, and garden fresh dill give this sandwich the flavor of summer. This delicious roll is easy to make in just a few minutes. Offer this at your next backyard party or game day gathering for something completely different, your guests will love it.

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Shrimp Salad Roll

Tender sweet shrimp, crunchy cool cucumber, and garden fresh dill give this sandwich the flavor of summer.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

• 1 pound salad shrimp rinsed and dried
• 1 cucumber peeled, seeded, and diced
• 3 scallions finely sliced
• 3 tablespoons red pepper finely diced
• 3 tablespoons dill chopped
• 2 tablespoons mayonnaise
• salt and pepper to taste
• 1 baguette or french loaf
• iceberg lettuce finely shredded
• 1 tablespoon green goddess dressing

Instructions

• Rinse the shrimp. Pat dry using a paper towel and place in a large mixing bowl.
• Add cucumber, onion, red pepper and dill. Toss to mix.
• Add mayonnaise and toss until ingredients are evenly coated. Season with salt and pepper (add some Cajun spice or Old Bay for a little kick if you like).
• Thinly slice or shred the lettuce and toss with the green goddess dressing.
• Cut the baguette into 6″ lengths and toast or grill (I like to grill both the inside and outside of the roll).
• Place some of the lettuce in the roll followed by the shrimp salad and serve.

Notes

Makes 4 - 6″ sandwiches

I think it was last fall during football season, I came across a recipe for baked ham and Swiss cheese rolls while looking for some ideas for halftime snacks.  I had known about this sandwich for years, but had completely had forgotten about it until a picture sparked my memory. For months now I have been threatening to make them but somehow had never gotten around to it, until yesterday.  My partner Kelly had invited a few colleagues over for a “working dinner”, so I wanted to come up with something that I could prepare ahead of time, and also something that would be easy to serve during their meeting.  Well these King’s Hawaiian Ham &Swiss Rolls were the perfect solution. I made them in the morning, and then all I had to do was pop them in the oven when the gang arrived.  Twenty minutes later dinner was served, and judging from the fact that there were none left, I would say they were a success.

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Kings Hawaiian Ham & Swiss Rolls

Classic recipe for delicious ham and cheese slider. Easy to make ahead of time and always a hit.

Course Appetizer, Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 12

Author Christoph

Ingredients

• 1 package King’s Hawaiian Rolls
• 1 pound deli ham
• 1 pound Swiss cheese
• 2 sticks butter
• 3 Tablespoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 3 teaspoons poppy seeds
• 1 onion diced

Instructions

• In a medium-sized sauce pan melt the butter and mix in mustard, Worcestershire sauce, poppy seeds, and onion. Simmer until the onions become translucent about 5 minutes.
• Cut the entire package of rolls in half. Do not separate them, keep them intact.
• Lightly grease the bottom of a 9″ x 12″ baking pan.
• Place the bottom half of the rolls in the prepared pan and spread with half of the onion mixture.
• Layer the ham and cheese over the onion mixture. Cover completely from edge to edge.
• Replace the tops of the rolls and spread the remaining onion mixture evenly over the surface.
• Cover pan loosely with aluminum foil that has been lightly sprayed with non-stick spray. Place in the refrigerator for at least 4 hours or up to 24 hours (the rolls will absorb the butter mustard sauce as they sit).
• When you are ready to serve. Remove rolls from the refrigerator and heat oven to 350°F. When the oven in hot, place the covered pan in the oven for 10 minutes.
• Remove foil and bake uncovered for another 10 – 15 minutes, or until tops are light golden and slightly crisp.
• Transfer rolls onto a cutting board, cut and serve.

Notes

There are many recipes for this dish, this is my hybrid version. Assemble the sandwich at least four hours before baking or up to 24 hours in advance.

You might also want to try our King’s Hawaiian Cuban Sliders.  Tender pulled pork, thinly shaved ham, Swiss cheese, and dill pickles on a jalapeno roll. Simply delicious!

Mild goat cheese melts together perfectly with the tender sweet flavor of roasted beets, while arugula offers a hint of tang, making this sandwich come alive with flavor. This twist on the classic grilled cheese is sure to please the veggie lover in your home.

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Grilled Beet and Goat Cheese Sandwich

Mild goat cheese melts together perfectly with the tender sweet flavor of roasted beets, while arugula offers a hint of tang, making this sandwich come alive with flavor.

Course Main Course

Cuisine American, Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4

Ingredients

• 2-3 medium-sized beets
• goat cheese
• arugula
• Texas toast Or bread of your choice
• butter

Instructions

• Heat oven to 400° F. Clean and peel beets. Place in baking dish and drizzle with olive oil. Roast for about 30 – 40 minutes or until tender testing with a knife (cooking time will vary on size of the beets). Remove from oven and allow to cool enough to be able to handle. When cool thinly slice.
• Over medium heat sauté the beets searing both sides (this will help prevent excessive bleeding in the sandwich). Sprinkle with salt and pepper.
• Build the sandwich by placing a handful of arugula on a slice of bread, then a layer of beets, followed by the goat cheese. Top with another slice of bread.
• Spread butter on the top of the sandwich. Place sandwich in heated skillet buttered side down. Butter the other side. Cook over medium heat until both sides are golden brown, turning only once.

Notes

Canned beets could certainly be used if fresh ones are not available, however I would sauté them lightly before adding to the sandwich.