Whole30 Classic Pickled Eggs
Tangy, savory, and delightfully nostalgic, these Whole30 Classic Pickled Eggs are a protein-packed snack that’s healthy, flavorful, and perfect for meal prep! Featuring hard-boiled eggs steeped in a vibrant brine of white vinegar, mustard seeds, garlic, and aromatic spices like bay leaves and dill, this recipe offers a clean and wholesome twist on the traditional favorite. Thinly sliced red onions add a subtle sweetness and a pop of color, making these pickled eggs as visually appealing as they are delicious. Best of all, they’re Whole30 compliant, gluten-free, dairy-free, and brimming with zesty flavors that improve the longer they pickle—reaching their peak after a week in the fridge. Serve them as a quick snack, a salad topping, or a crowd-pleasing appetizer, and enjoy a classic treat with a health-conscious upgrade.
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Recipe Information
Ingredients
- 12 large eggs
- 2 cups white vinegar
- 1 cup water
- 1 tablespoon mustard seeds
- 1 teaspoon whole black peppercorns
- 1 tablespoon sea salt
- 3 garlic cloves, peeled and sliced
- 2 bay leaves
- 4 dill sprigs
- 1 red onion, thinly sliced
Instructions
Place the eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil over high heat.
Once boiling, cover the saucepan and remove it from the heat. Let the eggs sit in the hot water for 10 minutes.
After 10 minutes, transfer the eggs to an ice bath to cool instantly. Allow them to sit in the ice water for 5 minutes.
Carefully peel the eggs and set aside.
In a medium saucepan, combine white vinegar, water, mustard seeds, peppercorns, sea salt, garlic, and bay leaves. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
In a clean 1-quart jar, arrange the peeled eggs, alternating layers with dill sprigs and slices of red onion.
Pour the hot vinegar mixture over the eggs, making sure they are completely submerged. Allow the jar to cool to room temperature before sealing it with a lid.
Refrigerate the jar for at least 24 hours before serving. The flavor will improve the longer they are left to pickle, ideally waiting up to 1 week.
Serve the pickled eggs as a tangy snack or a topping for salads.
Nutrition Facts
Calories |
1001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2232 mg | 744% | |
| Sodium | 7841 mg | 341% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.5 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 452 mg | 35% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1375 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.
