Keto Classic Pickled Eggs

Transform your snack game with these flavorful Keto Classic Pickled Eggs, the perfect low-carb treat that combines simplicity and sophistication. This recipe takes hard-boiled eggs to the next level by soaking them in a tangy brine infused with white vinegar, aromatic spices like black peppercorns and mustard seeds, and a subtle hint of sweetness from granulated erythritol. Ready in just minutes of prep, these pickled eggs are not only keto-friendly but packed with protein, making them a versatile snack, appetizer, or salad topper. With a tantalizing burst of garlic, dill, and bay leaves in every bite, these eggs develop their best flavor after a few days of refrigeration and can be enjoyed for up to a month. Whether you're meal prepping for the week or hosting a low-carb-themed gathering, this classic recipe strikes the perfect balance between convenience and gourmet appeal.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 12

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

Directions

Step 1

Place the large eggs in a pot and cover them with cold water. Ensure there is about an inch of water above the eggs.

Step 2

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.

Step 3

After 10 minutes, transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for about 5 minutes.

Step 4

Peel the cooled eggs carefully under running water to remove the shells easily and set aside.

Step 5

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.

Step 6

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.

Step 7

Place the peeled eggs in a clean, sterilized large jar or several smaller jars, distributing ingredients evenly if using smaller jars.

Step 8

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.

Step 9

Allow the eggs to pickle in the refrigerator for at least 24 hours, although they develop deeper flavor after 3-7 days.

Step 10

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

Serving size	(1357.4g)

Amount per serving	% Daily Value*
Calories	961.1

Total Fat 61.3g	0%
Saturated Fat 18.1g	0%
Polyunsaturated Fat 0g
Cholesterol 2232mg	0%
Sodium 7836.1mg	0%
Total Carbohydrate 30.2g	0%
Dietary Fiber 1.4g	0%
Total Sugars 0.4g
Protein 73.6g	0%

Vitamin D 480IU	0%
Calcium 430.4mg	0%
Iron 13.5mg	0%
Potassium 1281.3mg	0%

*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.

Source of Calories

Fat: 57.1%

Protein: 30.4%

Carbs: 12.5%