Home / Recipes / Breakfast / Keto Egg Salad Chaffle Breakfast Sandwich
Keto Egg Salad Chaffle Breakfast Sandwich
If you enjoy eggs for
How to Make It
Step 1
Add 2 eggs to a small saucepan and cover with water. Bring to a boil and let simmer for 6 minutes. Place the eggs in an ice bath for 2 minutes.
Step 2
Peel the eggs and place them on a cutting board. Cut into cubes and place in a bowl. Chop the dill and scallion and transfer them to the bowl. Add the mayonnaise, mustard, lemon juice, salt, and pepper and mix to combine.
Step 3
Preheat your waffle iron and grease it with butter. To a bowl, add 1 egg and mozzarella cheese. Whisk to combine.
Step 4
Pour ½ the mixture into each slot and close the waffle iron. Cook for 2-3 minutes until golden. Remove and transfer them to a plate.
Step 5
Thinly slice the radish and lay the slices flat onto one chaffle. Slice the avocado and place it on top of the radish. Spread the egg salad, add the lettuce leaf, and top with the second chaffle.
Step 6
Cut the sandwich in half and transfer it to a serving plate or cutting board. Serve with your desired condiments. Enjoy it immediately!
Ingredients
- Raw egg – 3 large
- Mozzarella cheese, whole milk – 0.33 cup, shredded
- Butter – 0.5 tbsp
- Mayonnaise – 1 tbsp
- Mustard – 0.5 tsp
- Scallions or spring onions, tops and bulb, raw – 1 small – 3″ long
- Dill weed, fresh – 2 tbsp
- Lemon juice – 1 tbsp
- Salt – 0.25 tsp
- Black pepper – 0.25 tsp
- Radish, raw – 1 small
- Lettuce, green leaf – 1 inner (small) leaf
- Avocado – 0.25 each
