Are you looking for a quick and delicious snack that fits perfectly into your healthy lifestyle? Well, you’re in for a treat! Today, I’m excited to share my recipe for Low Carb Pickled Eggs that you can whip up in just 10 minutes. These little gems are not only low in carbs but also packed with flavor, making them a fantastic addition to your meal prep or a delightful snack for any time of the day. Plus, they’re a great way to add protein to your diet without the extra carbs. And if you’re like me and love easy pasta recipes, you’ll find that these pickled eggs pair beautifully with a variety of dishes!
Why You’ll Love This Recipe
- Quick and easy to make in just 10 minutes.
- Low carb and high in protein, perfect for healthy snacking.
- Versatile—great for salads, sandwiches, or as a standalone snack.
- Perfect for meal prep, making it easy to grab a healthy bite on the go.
- Can be customized with your favorite spices and flavors.
Ingredients
To make these delightful low carb pickled eggs, you’ll need just a few simple ingredients:
- 6 hard-boiled eggs
- 1 cup apple cider vinegar
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon sugar substitute (like erythritol)
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- Optional: garlic cloves, red pepper flakes, or dill for extra flavor
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s dive into the fun part—making these delicious pickled eggs!
- Start by hard boiling your eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, cover the pot and remove it from heat. Let the eggs sit for about 10-12 minutes, then transfer them to an ice bath to cool.
- While the eggs are cooling, prepare the pickling liquid. In a medium saucepan, combine the apple cider vinegar, water, salt, sugar substitute, black peppercorns, and mustard seeds. Bring the mixture to a simmer over medium heat, stirring until the salt and sugar substitute dissolve.
- Once the eggs are cool, peel them carefully and place them in a clean jar.
- Pour the hot pickling liquid over the eggs, ensuring they are fully submerged. If you’re adding garlic or red pepper flakes, toss them in now!
- Seal the jar and let it cool to room temperature before refrigerating. For the best flavor, let the eggs pickle for at least 24 hours, but they can be enjoyed after just a few hours!
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your pickled eggs turn out perfectly:
- Use fresh eggs for the best flavor and texture.
- Experiment with different spices to find your favorite combination.
- Make a double batch to have plenty on hand for quick family dinners or snacks.
- For a fun twist, try adding beet juice to the pickling liquid for a beautiful color!
How to Serve
These low carb pickled eggs are incredibly versatile! Here are some serving suggestions:
- Slice them up and add them to your favorite salads for a protein boost.
- Serve them as a snack with a sprinkle of salt and pepper.
- Chop them and mix them into creamy garlic pasta for a delightful twist on a classic dish.
- Pair them with your favorite cheese and crackers for a quick appetizer.
Make Ahead and Storage
One of the best things about these pickled eggs is that they can be made ahead of time! Store them in the refrigerator in an airtight container for up to 2 weeks. The longer they sit, the more flavorful they become, making them perfect for meal prep or as part of your weeknight dinner ideas. Just remember to keep them submerged in the pickling liquid to maintain their flavor and texture.
So, what are you waiting for? Grab your ingredients and let’s get pickling! These low carb pickled eggs are not only a breeze to make but also a delicious way to stay on track with your healthy eating goals. Enjoy them as a snack, in salads, or even as part of a quick family dinner. Happy cooking!
3 Low Carb & Quick Pickled Eggs
Ingredients
Eggs
- 12 pieces Whole Eggs (Your Choice (I make 12))
- 8 ounces Water
- 8 ounces White Vinegar
- 0.5 teaspoon Salt
- 1 tablespoon Pickling Spice
- 0.25 cup Sweetener
- Slices Yellow Onion Slices Yellow Onion
- 8 ounces Water (4 Ounces)
- 8 ounces White Vinegar (8 Ounces)
- 0.5 teaspoon Salt
- 0.25 cup Chili Sauce (Sriracha)
- Slices Red Onion Slices Red Onion
- 8 ounces Water
- 4 ounces Apple Cider Vinegar
- 1 can Beets (No Salt or Sugar Added Sliced)
- 2 tablespoons Sweetener
Instructions
- Boil eggs, peel, and set aside.
- Combine water, vinegar, salt, and spices in a jar.
- Add eggs, onions, chili sauce, and beets to the jar.
- Seal and refrigerate for at least 2 hours before serving.
