Dill Pickle Egg Salad Sandwiches
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.
Servings 3 sandwiches
Calories 465kcal
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.
Video
Notes
If you'd prefer to use almond flour in place of coconut flour, increase the amount to 3 tablespoons.
Nutrition
Serving: 1sandwich | Calories: 465kcal | Carbohydrates: 7g | Protein: 30g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 20g | Cholesterol: 593mg | Sodium: 1201mg | Fiber: 1g | Sugar: 4g | Net Carbs: 6g