High Protein Classic Pickled Eggs
Elevate your snack game with these **High Protein Classic Pickled Eggs**, a tangy and perfectly spiced twist on a timeless favorite. Packed with 12 hard-boiled eggs and infused with a flavorful brine of white vinegar, garlic, bay leaves, mustard seeds, and a hint of crushed red pepper flakes, this recipe transforms everyday eggs into a protein-rich, crave-worthy treat. Easy to prepare and ideal for meal prep, these pickled eggs are ready in under an hour but achieve peak flavor after a week of refrigeration. Perfect as a quick snack, appetizer, or salad topper, these briny delights combine bold taste with nutritious benefits, making them a versatile option for health-conscious foodies. If you’re seeking a high-protein, long-lasting, and flavor-packed delicacy, this recipe is the ultimate answer.
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Recipe Information
Ingredients
- 12 pieces large eggs
- 4 cups white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 0.5 teaspoon crushed red pepper flakes
- 2 pieces bay leaves
- 3 pieces garlic cloves, peeled and sliced
- 4 pieces whole allspice
Instructions
Place the eggs in a large pot and cover them with water by about an inch. Bring the water to a boil, then cover the pot with a lid and remove from heat. Let the eggs sit in the hot water for 12 minutes.
After 12 minutes, transfer the eggs to a bowl of ice water to cool completely. Once cooled, peel the eggs carefully under running water to remove all shell pieces.
In a medium saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, mustard seeds, crushed red pepper flakes, bay leaves, garlic, and allspice. Bring the mixture to a boil, stirring to ensure the sugar dissolves completely.
Reduce the heat to low and let the mixture simmer for 5 minutes to allow the flavors to meld together.
Remove the brine from the heat and let it cool to room temperature.
Place the peeled eggs into a sterilized, heat-proof glass jar that can hold all 12 eggs comfortably.
Pour the cooled brine over the eggs, ensuring they are fully submerged. Secure the jar with a tight-fitting lid.
Refrigerate the jar for at least 3 days to allow the eggs to pickle, though a week is recommended for the best flavor.
Once pickled, serve the eggs as a protein-rich snack or as a flavorful addition to salads and sandwiches.
Nutrition Facts
Calories |
1149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2232 mg | 744% | |
| Sodium | 7952 mg | 346% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 25.6 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 469 mg | 36% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1646 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
