Low Carb Classic Pickled Eggs
Elevate your snack game with these *Low Carb Classic Pickled Eggs*, a protein-packed, tangy treat that’s perfect for any occasion. This keto-friendly recipe is brimming with bold flavors from white vinegar, garlic, mustard seeds, and a hint of optional cayenne for a touch of heat. With just 15 minutes of prep time, these pickled eggs are an easy make-ahead snack, ideal for meal prep or as a unique addition to charcuterie boards, salads, or even as a zesty topping for bowls. Using a sugar substitute keeps this recipe low-carb and guilt-free, while a short refrigeration period allows the flavors to fully develop. Whether you're looking for a quick bite or a flavorful twist to your favorite dishes, these pickled eggs are a timeless classic with a modern, low-carb twist.
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Recipe Information
Ingredients
- 12 Large eggs
- 2 cups White vinegar
- 1 cup Water
- 1 tablespoon Salt
- 1 tablespoon Sugar substitute (e.g., erythritol or stevia blend)
- 1 teaspoon Yellow mustard seeds
- 1 teaspoon Whole black peppercorns
- 2 Bay leaves
- 3 Cloves of garlic, peeled and lightly crushed
- 3 Whole cloves
- 0.5 teaspoon Cayenne pepper (optional, for a bit of heat)
Instructions
Place the eggs in a single layer in a large saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
Once the water reaches a boil, turn off the heat, cover the saucepan, and let the eggs sit in the hot water for 10 minutes.
After 10 minutes, transfer the eggs to a bowl of ice water to cool completely. This will make peeling easier.
Once the eggs have cooled, gently crack and peel them, then set them aside.
In a medium saucepan, combine the white vinegar, water, salt, and sugar substitute. Stir in the mustard seeds, peppercorns, bay leaves, garlic cloves, whole cloves, and cayenne pepper (if using).
Bring the mixture to a boil over medium heat, stirring until the salt and sugar substitute are completely dissolved.
Reduce the heat and let it simmer for about 5 minutes to allow the flavors to meld together.
Remove the saucepan from the heat and let the pickling liquid cool slightly.
Arrange the peeled eggs in a clean, large glass jar or airtight container, ensuring there's enough room for liquid to cover all the eggs.
Carefully pour the slightly cooled pickling liquid over the eggs, making sure they are fully submerged. You can use a clean weight or plate to keep the eggs submerged if necessary.
Seal the jar or container tightly and refrigerate for at least 24 hours to allow the flavors to develop. For best results, let the eggs pickle for 3 to 5 days.
Enjoy your low-carb pickled eggs as a snack or tasty addition to salads and other dishes.
Nutrition Facts
Calories |
979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2232 mg | 744% | |
| Sodium | 7954 mg | 346% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 0.5 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 462 mg | 36% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1363 mg | 29% | |
*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.
