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Dill Pickle Egg Salad Sandwiches

egg salad recipe with dill and pickles in white bowl

This egg salad recipe is bursting with flavor thanks to the addition of dill pickles, pickle juice, and fresh dill! Using a chaffle as a bun is a great way to make a low carb sandwich.

This egg salad recipe is bursting with flavor thanks to the addition of dill pickles, pickle juice, and fresh dill! Using a chaffle as a bun is a great way to make a low carb sandwich.

Yield 3 sandwiches
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

For the egg salad:

  • 6 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:

Instructions

To make the egg salad:

  1. Peel and chop the eggs into small pieces.
  2. Add the eggs to a mixing bowl along with the remaining ingredients. Stir well to combine.
  3. Eat immediately or store tightly covered in the fridge for up to 4 days.


To make the chaffles:

  1. Plug in the waffle iron to preheat.
  2. Whisk together the eggs, coconut flour, and baking powder. Stir in the mozzarella to combine.
  3. 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:

  1. Divide the egg salad evenly between three chaffles.
  2. Top with the remaining chaffles and serve.

Notes

If you'd prefer to use almond flour in place of coconut flour, increase the amount to 3 tablespoons.

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 465Total Fat: 35gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 593mgSodium: 1201mgCarbohydrates: 7gNet Carbohydrates: 6gFiber: 1gSugar: 4gProtein: 30g

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