Avocados going on sale is always a happy time for me. I cannot get enough of them. I like them on greens, on burgers, in dressings, and of course, in avocado egg salad. This salad has the perfect creaminess but still a bit of texture from the eggs. It also has a nice refreshing bite from the chives. Not a lot, but just a pleasant taste that rounds out the perfect sandwich filling.
I thought that croissants would be the perfect bread for serving avocado egg salad. The tender, sweet bread goes so well with it. The only problem was that I couldn’t get enough! I had never wished that croissants were larger more than I did after that first bite! Why? Why! Why are they soooo small?!
Also try my (no avocado) delicious egg salad.
Avocado Egg Salad
This avocado egg salad has the perfect creaminess but still a bit of texture from the eggs. It also has a nice refreshing bite from the chives.
Servings 4 servings
- 3 large eggs boiled, shelled, chopped
- 1 large avocado seed removed, chopped
- 1 tablespoon mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon chives can substitute 1/2 teaspoon dried
- kosher salt to taste
- freshly ground black pepper to taste
- 4 large croissants
Place eggs and avocado into a medium bowl and mash lightly with a fork or potato masher.
Add all but the croissants and mix.
Cut croissants in half lengthwise. Divide egg mixture between bread and serve.
If you have a smoker, you need to make smoked spiral hot dogs. They are quite different than regular ole grilled dogs. Not only do they pick up a great smoke flavor, they have a slightly different texture… a little denser. Cutting them into spirals not only makes for a great presentation, it also makes sure your topping stick to the dogs.
The first time or two that you try and cut a hot dog into a spiral you might not have great success. I can’t say my first few came out super-duper pretty, but after that I got the hang of it and they came out just like I’d hoped. The same technique can of course be used for grill dogs too.
I marinate my hot dogs before cooking them. It definitely adds flavor and moisture, and is something people don’t expect when they take that first bite.
Also try my other version of yummy smoked spiral hot dogs.
Smoked Spiral Hot Dogs
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Working one at a time, slide the skewer through the center of a dog, lengthwise. If you get it crooked just carefully pull it back and try again. I've found that laying the hot dog on a counter and sliding the skewer in while keeping it perfectly horizontal helps. Alternatively you can buy a hot dog spiralizer. See the post text for more information.
Take a sharp knife and starting at one end, slice into the dog until you hit the skewer while keeping a 30-45 degree angle. Rotate the dog until you've sliced all the way to the other end. Don't worry if they aren't perfect and don't worry if you have to sacrifice a dog or two until you get them the way you want them. Remove the skewer and slice the remaining hot dogs.
Place dogs into a container. Add the marinade and refrigerate while you fire up your smoker for 250 F using a light wood such as hickory or maple.
Transfer the dogs onto the smoker and smoke for 1 hour.
Remove dogs and serve on buns with your favorite toppings.
You gotta eat your veggies. You can’t just slap a few burgers onto the grill and call it dinner. Or so I’ve been told. So, why not make those veggies yummy! These grilled ginger-orange carrots definitely don’t taste like boring carrots. They pack a little sweet, and a little heat. Often carrots are too sweet for my taste. The spiciness in these little delicious bites definitely offsets that sweetness.
I’m a big fan of Sambal Oelek, an Asian chili garlic sauce. It’s nice and thick and spicy. You might not like that heat in your grilled ginger-orange carrots as much as I do, so I’d start with a little less than I state in the recipe and taste it. If you like it, stop. If you want more kick, add more!
Also try my spicy cranberry glazed carrots.
Grilled Ginger-Orange Carrots
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
- 1 pound large carrots peeled, sliced as desired
- 1 tablespoon vegetable oil
- Kosher salt to taste
- 2 tablespoons chili garlic sauce
- 1 teaspoon ground ginger
- 2 tablespoons orange marmalade or more, to taste
Brush carrots with oil. Fire up your grill for indirect cooking.
Combine the remaining ingredients in a large bow. Add the carrots and toss to coat.
Transfer carrots to the grill (I recommend a grill basket for easy cooking and cleanup) and cook 10-15 minutes, turning occasionally, until tender.