Low Carb Spiced Boiled Eggs
Elevate your snacking or meal-prep game with these Low Carb Spiced Boiled Eggs—a protein-packed delight bursting with bold, smoky flavors. Perfectly hard-boiled eggs are coated in a fragrant spice blend of cumin, paprika, garlic, turmeric, and black pepper, lightly toasted in olive oil to unlock their full aroma. The result? A dish that's as nutritious as it is delicious, with under 20 minutes of prep and cook time. Garnished with fresh parsley for a touch of brightness, these eggs are the ideal low-carb snack, appetizer, or salad topper that’s both satisfying and packed with flavor. Plus, they’re meal-prep friendly, storing beautifully in the fridge for up to three days. Whether you’re following a keto diet or just searching for a quick and healthy bite, these spiced eggs deliver on all fronts!
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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)
Directions
Step 1
Place the eggs in a single layer at the bottom of a medium-sized saucepan.
Step 2
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.
Step 3
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.
Step 4
While the eggs are cooking, prepare the spice mix. In a small bowl, combine ground cumin, paprika, garlic powder, turmeric powder, and black pepper.
Step 5
When the eggs are done, carefully transfer them to an ice water bath to cool for 5 minutes. This makes peeling easier.
Step 6
Peel the eggs under running water and pat them dry with a clean paper towel.
Step 7
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.
Step 8
Roll the peeled eggs in the spiced oil mixture, ensuring they are evenly coated.
Step 9
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
| Serving size | (1289.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 570.6 |
| Total Fat 44.9g | 0% |
| Saturated Fat 11.3g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 1116mg | 0% |
| Sodium 2816.3mg | 0% |
| Total Carbohydrate 10.4g | 0% |
| Dietary Fiber 1.5g | 0% |
| Total Sugars 0.4g | |
| Protein 37.2g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 261.0mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 553.0mg | 0% |
Source of Calories