Dill Pickle Egg Salad

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

Directions:

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.

Servings: 3

Nutritional Information: Calories: 456, Fat: 35g, Carbohydrates: 7g, Fiber: 1g, Protein: 30g