Low Carb Spiced Boiled Eggs
Elevate your everyday boiled eggs with this flavorful and guilt-free recipe for Low Carb Spiced Boiled Eggs! Perfectly cooked to tender perfection, these hard-boiled eggs are coated in a fragrant mix of ground cumin, paprika, garlic powder, turmeric, and black pepper, all toasted in a touch of olive oil to enhance their bold flavors. With a quick preparation time of just 20 minutes, this keto-friendly snack is not only packed with protein but also brimming with irresistible spices for a warm, aromatic twist. Whether served fresh with a sprinkle of parsley or enjoyed straight from the fridge as a make-ahead treat, these spiced boiled eggs are a versatile addition to any low-carb meal plan or healthy snack rotation. Keywords: low carb boiled eggs, keto spiced eggs, healthy egg snack, spiced hard-boiled eggs recipe.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 4 cups Water
- 1 teaspoon Salt
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Turmeric powder
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 tablespoon Fresh parsley (finely chopped, optional)
Instructions
Place the eggs in a single layer at the bottom of a medium-sized saucepan.
Add 4 cups of water to the saucepan, or enough to fully submerge the eggs. Stir in 1 teaspoon of salt to help with peeling later.
Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan with a lid and turn off the heat. Let the eggs sit in the hot water for 10-12 minutes for fully-cooked hard-boiled eggs.
While the eggs are cooking, prepare the spice mix. In a small bowl, combine ground cumin, paprika, garlic powder, turmeric powder, and black pepper.
When the eggs are done, carefully transfer them to an ice water bath to cool for 5 minutes. This makes peeling easier.
Peel the eggs under running water and pat them dry with a clean paper towel.
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the spice mix and stir for about 30 seconds to bloom the spices and release their aroma.
Roll the peeled eggs in the spiced oil mixture, ensuring they are evenly coated.
Serve immediately as a snack or sprinkle with fresh parsley for garnish if desired. These can also be stored in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2816 mg | 122% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 0.4 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 261 mg | 20% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 553 mg | 12% | |
*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.
