Low Carb Classic Pickled Eggs

Elevate your snack game with these Low Carb Classic Pickled Eggs, a tangy, protein-packed treat perfect for keto enthusiasts and anyone seeking bold flavors without the carbs. This quick and easy recipe transforms simple hard-boiled eggs into a zesty delight, featuring a vibrant pickling brine infused with aromatic garlic, mustard seeds, black peppercorns, and a touch of heat from optional cayenne pepper. With a sugar-free twist using your favorite sweetener substitute, these pickled eggs are a guilt-free option that balances savory and sour in every bite. Ready in just a few simple steps and tasting even better after 3-5 days of marinating, they’re ideal for meal prep, picnics, or adding a flavorful punch to salads and charcuterie boards.

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 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)

Directions

Step 1

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.

Step 2

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.

Step 3

After 10 minutes, transfer the eggs to a bowl of ice water to cool completely. This will make peeling easier.

Step 4

Once the eggs have cooled, gently crack and peel them, then set them aside.

Step 5

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).

Step 6

Bring the mixture to a boil over medium heat, stirring until the salt and sugar substitute are completely dissolved.

Step 7

Reduce the heat and let it simmer for about 5 minutes to allow the flavors to meld together.

Step 8

Remove the saucepan from the heat and let the pickling liquid cool slightly.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

Enjoy your low-carb pickled eggs as a snack or tasty addition to salads and other dishes.

Nutrition Facts

Serving size	(1360.1g)

Amount per serving	% Daily Value*
Calories	979.1

Total Fat 61.8g	0%
Saturated Fat 18.3g	0%
Polyunsaturated Fat 0g
Cholesterol 2232mg	0%
Sodium 7954.1mg	0%
Total Carbohydrate 26.4g	0%
Dietary Fiber 3.5g	0%
Total Sugars 0.5g
Protein 73.9g	0%

Vitamin D 480IU	0%
Calcium 462.2mg	0%
Iron 13.9mg	0%
Potassium 1363.0mg	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: 58.1%

Protein: 30.9%

Carbs: 11.0%