Keto Classic Pickled Eggs
Discover the bold, tangy flavor of *Keto Classic Pickled Eggs*, a low-carb snack that's simple to make and packed with protein. This keto-friendly recipe transforms hard-boiled eggs into a delectable treat by immersing them in a fragrant, vinegar-based brine infused with sea salt, granulated erythritol, and aromatic spices like mustard seeds, black peppercorns, dried dill, and garlic. Ready in just minutes but best enjoyed after days of marinating, these pickled eggs offer a savory punch whether served as a grab-and-go snack, a zesty appetizer, or a unique keto salad topping. Perfect for meal prepping, this recipe boasts a quick prep time and is a delicious way to stay on track with your dietary goals.
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Recipe Information
Ingredients
- 12 Large eggs
- 2 cups White vinegar
- 1 cup Water
- 1 tablespoon Sea salt
- 1 tablespoon Granulated erythritol
- 1 teaspoon Whole black peppercorns
- 1 teaspoon Mustard seeds
- 1 teaspoon Dried dill
- 2 Garlic cloves, peeled and smashed
- 2 Bay leaves
Instructions
Place the large eggs in a pot and cover them with cold water. Ensure there is about an inch of water above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, cover the pot with a lid, remove from heat, and let it sit for 10 minutes.
After 10 minutes, transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for about 5 minutes.
Peel the cooled eggs carefully under running water to remove the shells easily and set aside.
In a separate saucepan, combine white vinegar, water, sea salt, and granulated erythritol. Add the whole black peppercorns, mustard seeds, dried dill, garlic cloves, and bay leaves to the mixture.
Bring the saucepan contents to a boil over medium heat, making sure the salt and erythritol dissolve completely. Once boiling, remove from heat and let the pickling brine cool slightly.
Place the peeled eggs in a clean, sterilized large jar or several smaller jars, distributing ingredients evenly if using smaller jars.
Pour the warm but not hot pickling brine over the eggs, ensuring they are completely submerged. Seal the jar(s) with a tight-fitting lid.
Allow the eggs to pickle in the refrigerator for at least 24 hours, although they develop deeper flavor after 3-7 days.
Serve the pickled eggs as a snack, appetizer, or as a low-carb salad topping. Store them in the refrigerator and consume them within 1 month for best quality.
Nutrition Facts
Calories |
961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2232 mg | 744% | |
| Sodium | 7836 mg | 341% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.4 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 430 mg | 33% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1281 mg | 27% | |
*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.
