These pickled eggs are not only simple to prepare but also packed with flavor and nutrients, making them an ideal addition to your meal rotation. With just a few basic ingredients—eggs, vinegar, and a blend of spices—this recipe transforms ordinary eggs into a zesty treat that can be enjoyed as lunch, a snack, or a flavorful addition to salads.
For this recipe, you do need already hard-boiled, peeled eggs. You can double, triple, or scale the recipe up as needed depending on if you want to make a larger batch. Shake up the jars every few days to keep the spices mixed up. You can keep these refrigerated for several weeks – I find the maximum flavor is imparted after about 9-10 days. Customize the recipe to fit your tastes, too. Swap out the spices for your personal favorites!
Yields 2 servings of Easy Keto Pickled Eggs
The Preparation
- 8 large eggs, hard-boiled
- 1 cup water
- 1 cup white vinegar
- 1 teaspoon salt
- 4 tablespoon erythritol
- 1 teaspoon black pepper
- 1 teaspoon dried dill
- 1 teaspoon celery seed, or coriander if preferred
- 1/2 teaspoon red pepper flakes
The Execution
1. Gather and prep all of your ingredients.
2. In a pot over medium heat, add the water, vinegar, and spices. Stir together until simmering.
3. Add eggs into a jar, then cover with the pickling liquid.
4. Put the lid onto the jar, then refrigerate for 2-3 days.
5. Eat as needed. Feel free to slice and garnish with fresh herbs. Enjoy!
This makes a total of 2 servings of Easy Keto Pickled Eggs. Each serving comes out to be 346 calories, 21.6g fats, 3.3g net carbs, and 25.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 8 large hard-boiled egg | 620 | 42.44 | 4.48 | 0 | 4.48 | 50.32 |
| 1 cup water | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 cup white vinegar | 43 | 0 | 0.1 | 0 | 0.1 | 0 |
| 1 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 4 tablespoon erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon black peppercorns | 5 | 0.07 | 1.33 | 0.52 | 0.8 | 0.22 |
| 1 teaspoon dried dill | 3 | 0.04 | 0.57 | 0.14 | 0.43 | 0.2 |
| 1 teaspoon celery seed | 8 | 0.53 | 0.86 | 0.25 | 0.62 | 0.38 |
| 0.5 teaspoon crushed red pepper flakes | 3 | 0.15 | 0.5 | 0.24 | 0.26 | 0.11 |
| Totals | 692 | 43.23 | 7.84 | 1.15 | 6.69 | 51.23 |
| Per Serving (/2) | 346 | 21.6 | 3.9 | 0.6 | 3.3 | 25.6 |
Easy Keto Pickled Eggs
Ingredients
- 8 large eggs hard-boiled
- 1 cup water
- 1 cup white vinegar
- 1 teaspoon salt
- 4 tablespoon erythritol
- 1 teaspoon black pepper
- 1 teaspoon dried dill
- 1 teaspoon celery seed or coriander if preferred
- ½ teaspoon red pepper flakes
Instructions
-
Gather and prep all of your ingredients.
-
In a pot over medium heat, add the water, vinegar, and spices. Stir together until simmering.
-
Add eggs into a jar, then cover with the pickling liquid.
-
Put the lid onto the jar, then refrigerate for 2-3 days.
-
Eat as needed. Feel free to slice and garnish with fresh herbs. Enjoy!
The post Easy Keto Pickled Eggs appeared first on Ruled Me.
