This DILL PICKLE EGG SALAD makes a great lunch that’s packed with that tangy pickle flavor we all love! This is perfect served in a lettuce wrap, rolled up in a low carb tortilla, or my favorite…as a sandwich on a chaffle! Either way, this makes a great low carb lunch that’s quick, simple, and full of flavor.
As a person that regularly buys 3 dozen eggs every week at the grocery store, I find it incredible that I used to hate eggs.
They freaked me out, if we’re being honest.
But, I have gotten over all of my weird egg issues and now I eat them like it’s nobody’s business.
Boiled eggs make a great snack, but have you even seen my collection of deviled egg recipes?
But, sometimes you don’t want a snack…sometimes you want a sandwich and that’s where my dill pickle egg salad comes into play!
This egg salad recipe is divine, you guys! Loads of flavor thanks to the dill pickle, pickle juice, and fresh dill.
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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!
Chop up your eggs and add them to a mixing bowl along with some mayonnaise, mustard, plenty of dill pickles, dill pickle juice, dill, and salt and pepper.
This just gets stirred together and it’s ready to go!
How do you make a chaffle?
A basic chaffle is just two ingredients: 1 large egg and 1/2 cup of shredded mozzarella, but when making chaffles for buns I like to add a little almond flour or coconut flour and baking powder to bulk it up and give it more of a bread like texture.
You just whisk the ingredients together and then spoon half into your mini waffle maker and cook for 3 minutes. Repeat with the remaining batter and you have two perfectly sized waffles to double as buns for your sandwich!
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.
If you want to make more than 1 mini waffle at a time, check out this one:
If you plan to make chaffles for a family, this should work great! I haven’t tried it myself, but plan to order because my kids are obsessed with chaffles too.
I love chaffles so much, that I created CHAFFLE WEEK! Get excited!
If you sign up (it’s free!), you’ll receive a chaffle recipe via email every day for five days. Pumpkin Chaffles, Reese’s Chaffles, Big Mac Chaffles, and more…you seriously don’t want to miss out!
SIGN UP HERE for the free emails so you don’t miss a single chaffle recipe! This is going to be so fun!
More low carb lunch recipes to try:
- Avocado Chicken Salad
- Keto Egg Roll in a Bowl
- Healthy Hamburger Helper
- Keto Chicken Stir Fry
- Keto Chicken Salad
Dill Pickle Egg Salad Sandwiches
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
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.
- Divide the egg salad evenly between three chaffles.
- Top with the remaining chaffles and serve.