Dill Pickle Egg Salad Sandwich
This dill pickle egg salad sandwich is a vegetarian keto lunch recipe loaded with low carb egg salad, keto bread, and fresh sprouts. A meatless high protein sandwich that is creamy, delicious, and perfect anytime. A pickle lovers sandwich!
6 hardboiled eggs shells removed and rinsed 1/2 cup chopped pickles 2 tablespoons mayonnaise 1 tablespoon dijon mustard 1/3 teaspoon onion powder Himalayan Sea Salt and Pepper to Taste 1 cup sprouts I used alfalfa 6 slices low carb bread the bread I use has 2 net carbs per slice
In a large bowl, add the hardboiled eggs. With a fork, mash the eggs a few times each to break them up into smaller pieces.
Add the pickles, onion powder, mayonnaise, mustard. Stir well to combine, ensuring the dressing evenly coats the eggs.
Taste and add salt and pepper if desired. Sprinkle the top with a little extra everything bagel seasoning. Serve on low carb sandwich bread or a lettuce wrap, and load on the sprouts. Mangia!
Serving: 1 g Calories: 259 kcal Carbohydrates: 5 g Protein: 18 g Fat: 19 g Saturated Fat: 4 g Trans Fat: 1 g Cholesterol: 298 mg Sodium: 406 mg Potassium: 109 mg Fiber: 6 g Sugar: 3 g Vitamin A: 410 IU Vitamin C: 1 mg Calcium: 44 mg Iron: 1 mg
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