Whole30 Classic Pickled Eggs

Tangy, savory, and irresistibly versatile, these Whole30 Classic Pickled Eggs are the perfect protein-packed snack with a zing of flavor. Featuring a brine of white vinegar, mustard seeds, garlic, and aromatic dill, this recipe elevates hard-boiled eggs into a gourmet treat. Thinly sliced red onion and whole black peppercorns infuse each bite with subtle notes of sweetness and spice, while the natural simplicity of Whole30-approved ingredients ensures a clean, wholesome creation. Ready in just 10 minutes of prep, these pickled eggs are perfect after marinating for 24 hours but develop even deeper flavor after a week in the fridge. Whether enjoyed as a satisfying snack, a salad topper, or a charcuterie board addition, these pickled eggs pack a punch of bold taste and nutritional value.

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 12

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

Directions

Step 1

Place the eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil over high heat.

Step 2

Once boiling, cover the saucepan and remove it from the heat. Let the eggs sit in the hot water for 10 minutes.

Step 3

After 10 minutes, transfer the eggs to an ice bath to cool instantly. Allow them to sit in the ice water for 5 minutes.

Step 4

Carefully peel the eggs and set aside.

Step 5

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.

Step 6

In a clean 1-quart jar, arrange the peeled eggs, alternating layers with dill sprigs and slices of red onion.

Step 7

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.

Step 8

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.

Step 9

Serve the pickled eggs as a tangy snack or a topping for salads.

Nutrition Facts

Serving size	(1372.3g)

Amount per serving	% Daily Value*
Calories	1000.9

Total Fat 63.4g	0%
Saturated Fat 18.2g	0%
Polyunsaturated Fat 0g
Cholesterol 2232mg	0%
Sodium 7841.0mg	0%
Total Carbohydrate 21.9g	0%
Dietary Fiber 2.4g	0%
Total Sugars 1.5g
Protein 75.4g	0%

Vitamin D 480IU	0%
Calcium 452.4mg	0%
Iron 14.3mg	0%
Potassium 1375.0mg	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: 59.4%

Protein: 31.4%

Carbs: 9.1%