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vegetarian keto egg salad recipes with dill pickles egg salad keto low carb pickles for egg salad with cucumbers and sprouts healthy low carb sandwich bread for egg salad sandwiches and lunches on the go

Dill Pickle Egg Salad Sandwich

The Herbeevore
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!
5 from 2 votes
Prep Time 10 mins
Total Time 10 mins
Course Salad, Sandwich
Cuisine Lunch, Salad
Servings 1 servings
Calories 259 kcal

Ingredients
  

  • 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

Instructions
 

  • 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!

Nutrition

Serving: 1gCalories: 259kcalCarbohydrates: 5gProtein: 18gFat: 19gSaturated Fat: 4gTrans Fat: 1gCholesterol: 298mgSodium: 406mgPotassium: 109mgFiber: 6gSugar: 3gVitamin A: 410IUVitamin C: 1mgCalcium: 44mgIron: 1mg
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