This Dill Pickle Egg Salad is peak low carb energy – bold flavor, easy prep, and totally cravable! This is perfect served in a lettuce wrap, rolled up in a low carb tortilla, or my favorite…as a sandwich on a chaffle!
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Egg salad is fine. Good, even.
But egg salad with dill pickles? That extra tang. The crunchy bites. That’s just a whole situation.
This low carb dill pickle egg salad is creamy, punchy, and packed with bold flavor—thanks to chopped dill pickles, a splash of pickle juice, and just enough mustard to wake things up.
Serve it straight from the bowl, pile it onto lettuce wraps, or go full sandwich mode and slap it between two crispy chaffles. Your call.
More into deviled eggs than egg salad? Check out our avocado deviled eggs, keto deviled eggs, and fried deviled eggs.
3 Reasons You’ll Love This Recipe:
- Bill Dill Energy: Tangy, salty, crunchy! If you love pickles, this is your moment.
- Fast & Flexible: Ready in 10 minutes for a quick lunch or meal prep for a week of lunches!
- Low Carb Sandwich Fix: The chaffles are a wonderful dupe for bread!
How To Boil Eggs?
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You’ll want to boil 6 eggs. You can do this by putting them in a pan with just enough water to cover the eggs and bringing that to a boil. Once the water boils, remove from the heat and cover the pan for 15 minutes. This is the traditional method and it works fine.
My favorite method, though, is to use the Instant Pot. It creates boiled eggs that peel like an absolute dream. The peels just slip right off the eggs.
I put an inch of water in the pot, add the eggs, and cook on high pressure for 5 minutes with a 5 minute natural release. Then I pop the eggs in a bowl of ice water for 5 more minutes. Easy peasy!
Step by Step Instructions for Egg Salad:
Prepare the boiled eggs and then peel and chop them into small pieces.
Add the eggs to a mixing bowl with all the remaining egg salad ingredients. Stir it well to combine.
Pop it in the fridge to chill or dig right in! Use a fork or pop it on a chaffle.
Swaps & Tips
No chaffle maker? Use low carb tortillas and make a wrap!
Not a mayo fan? Sub half with sour cream or plain Greek yogurt for a lighter vibe.
Make it spicy. Add a spoonful of chopped pickled jalapeños or a dash of hot sauce.
Egg shortcut: Use pre-boiled eggs to save time (they sell them at most grocery stores now).
Storage Instructions:
Make-ahead: Tastes even better after a few hours in the fridge once the flavors meld.
Fridge: Store in an airtight container for up to 4 days.
Freezer: Nope. Don’t do it. Eggs + mayo don’t freeze well.
What kind of waffle maker do you need?
You are going to want a mini waffle maker for this recipe.
I use the Dash Mini Waffle Maker.
Don’t worry – you can order from Amazon for CHEAP and I almost guarantee you won’t regret the purchase!
It heats quickly, cooks quickly, takes up barely any space, and it comes in a variety of cute colors. I have the aqua.
MORE LOW CARB LUNCH RECIPES!
- Avocado Chicken Salad
- Keto Egg Roll in a Bowl
- Healthy Hamburger Helper
- Keto Chicken Stir Fry
- Keto Chicken Salad
- Cauliflower Potato Salad
Chaffle Week!!
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Dill Pickle Egg Salad Sandwiches
Ingredients
For the egg salad:
- 6 large hard boiled eggs
- ½ cup chopped dill pickles
- 3 tablespoons mayonnaise
- 1 tablespoon prepared yellow mustard
- 1 tablespoon dill pickle juice
- 1 tablespoon fresh dill
- Salt and pepper to taste
For the chaffles:
- 3 large eggs beaten
- 1 tablespoon coconut flour
- 3/4 teaspoon baking powder
- 1 1/2 cups finely shredded mozzarella
Instructions
To make the egg salad:
- Peel and chop the eggs into small pieces.
- Add the eggs to a mixing bowl along with the remaining ingredients. Stir well to combine.
- Eat immediately or store tightly covered in the fridge for up to 4 days.
To make the chaffles:
- Plug in the mini waffle iron to preheat.
- Whisk together the eggs, coconut flour, and baking powder. Stir in the mozzarella to combine.
- Spoon just enough batter to cover the bottom of the waffle iron and close the waffle iron. Cook for 3 minutes. Remove the waffle and repeat with remaining batter until you have 6 chaffles cooked.
To assemble:
- Divide the egg salad evenly between three chaffles.
- Top with the remaining chaffles and serve.
Katelyn Elscott says
This is my new egg salad fav! I’m not a fan of onions so the pickle adds a great crunch. Also, I wanted to add a little heat so I used zesty pickles and added some spices….amazing! I will be using this recipe for years now!
June says
I love dill! Where do you find fresh dill? This egg salad looks so delicious!! Thanks!!
Karly Campbell says
Our grocery store always carries it with the rest of the fresh herbs, usually near the basil and rosemary. You could also use dried dill, but knock it down to around a teaspoon or so. 🙂