Paleo Classic Pickled Eggs
Transport your taste buds to a simpler, wholesome era with this Paleo Classic Pickled Eggs recipe, a timeless snack reimagined for the health-conscious palate. Featuring a tangy apple cider vinegar brine sweetened naturally with honey, these pickled eggs are infused with bold aromatics like garlic, bay leaf, and sprigs of fresh dill for a vibrant burst of flavor. Each tender egg is carefully boiled, peeled, and immersed in the savory pickling solution, creating a protein-packed, paleo-friendly treat that's perfect for snacking, meal prepping, or as a zesty side dish. With only 40 minutes of prep and cook time, plus a short refrigeration period to enhance the flavors, this recipe blends convenience with irresistible gourmet flair. Perfect for pickling enthusiasts and paleo dieters alike, these eggs exude health, tradition, and creativity.
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Recipe Information
Ingredients
- 12 pieces large eggs
- 2 cups apple cider vinegar
- 1 cup water
- 2 tablespoons honey
- 2 teaspoons sea salt
- 4 pieces garlic cloves, peeled and smashed
- 1 teaspoon black peppercorns
- 1 piece bay leaf
- 4 pieces dill sprigs
Instructions
Place the eggs in a large saucepan and cover them with water. Bring the water to a boil over medium-high heat.
Once the water reaches a boil, cover the saucepan, remove it from heat, and let the eggs sit for 10 minutes.
After 10 minutes, transfer the eggs to a large bowl filled with ice water to stop the cooking process. Allow them to cool completely before peeling.
While the eggs are cooling, prepare the pickling solution by combining apple cider vinegar, water, honey, sea salt, garlic cloves, black peppercorns, and the bay leaf in a medium saucepan over medium heat.
Bring the mixture to a simmer, stirring occasionally, until the honey and salt have dissolved. Remove from heat and let it cool slightly.
Peel the cooled eggs and place them in a large, clean glass jar or container with a tight-fitting lid.
Pour the warm pickling solution over the eggs, ensuring that they are completely submerged. Add the dill sprigs on top.
Seal the jar tightly and refrigerate the eggs for at least 48 hours before serving to allow the flavors to fully develop.
Enjoy the pickled eggs as a snack or side dish. They can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
1098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2232 mg | 744% | |
| Sodium | 5532 mg | 241% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 36.3 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 427 mg | 33% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1315 mg | 28% | |
*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.
