I’ve been eating pickled eggs since I was a kid, and to this day they are one of my favorite low carb snacks. If you’ve never had them, you’re in for a treat!
I’m going to share with you five different recipes for keto pickled eggs, including my favorite, Beet Pickled Eggs. With so many ways to prepare them, you’ll be sure to find one you like. But let’s first look at some food safety tips and how to best store your pickled eggs.
Why Pickled Eggs Are a Good Keto Snack
Many people love hard boiled eggs as a quick snack, and they’re perfect for many different diets. Meal preppers often suggest preparing a dozen eggs for the coming week’s snacks, but there’s a problem with that: hard boiled eggs, even when kept in the refrigerator, can go bad before the end of the week. And anyone who’s bitten into a “questionable” egg never wants to experience that again.
Enter the pickled egg, and problem solved.
How Long Do Keto Pickled Eggs Last?
If properly stored, pickled eggs can last up to three months, so they are a perfect snack for prepping ahead of time. To store properly, they must be refrigerated, never stored on the counter at room temperature.
Also, use only glass jars with tight fitting lids. Metal can react with any vinegar used in the recipe and plastic can absorb the flavor of the brining liquid.
5 Low Carb Pickled Eggs Recipes
Dill Pickled Eggs
This recipe is a close runner-up as my favorite. In fact, I think the only reason it’s my second favorite recipe is because it doesn’t give you “fun-colored” eggs like the beet recipe. And it takes a few more days of soaking in the brine to impart flavor to the eggs.
There are several pickling spice recipes out there on Pinterest and Google if you want to go that route, but I’ve always just used the leftover pickle juice from a jar of dill pickles. Note: use only jarred pickles that have no sugar and only lectin free spices.
- Leftover pickle juice from a large jar of pickles
- 8-12 hard boiled eggs, depending on amount of pickle juice
1. Place the eggs in the jar of pickle juice. Make sure they are all submerged and have a little room to float without sticking out of the pickling liquid. Put the lid on tight and store in the refrigerator.
2. Chill for at least three days. If you prefer a more intense flavor like me, let soak in the brine for a week to ten days. The eggs will take on a pale yellow/lime green color and a strong dill pickle taste.
Pickled Red Onions & Eggs
This is a variation that I’ve just recently tried with tasty results. I make a batch of Keto Pickled Red Onions, using a small onion instead of a medium or large one. Then add two to three hard boiled eggs to the jar before placing in the refrigerator.
The onions are ready to eat within a couple of hours, but the eggs are best if left in the brine for a couple days. Depending on the amount of onion and the size of your eggs, the liquid may not be enough to cover everything.
In that case, just make a double batch of the brine to accommodate the eggs. You could also triple the batch and add a half dozen hard boiled eggs.
Red Cabbage Keto Pickled Eggs
I’ll confess I haven’t made this recipe yet, but it’s on my things to try list. You can find several variations of this recipe with different flavorings and seasonings. But since the red cabbage is mainly used for coloring the eggs, not to impart flavor, then I think you could probably just substitute red cabbage for the red onions in the recipe above, or substitute for the beets in the recipe below.
As with those recipes, you can add a variety of seasonings to flavor the brining liquid to your taste.
Keto Pickled Eggs Made with Vinegar & Seasonings
The Pickled Red Onions & Eggs recipe above is great because you get two snacks in one: pickled onions and keto pickled eggs. But another variation is to leave out the onions and use the brine to just pickle the eggs.
The beauty of this recipe is that you can really customize the flavor to your liking by using a different vinegar and trying different seasonings and spices. For instance, substitute apple cider vinegar, white wine vinegar, or plain white vinegar for the red wine vinegar. The seasoning possibilities are nearly endless, just make sure to avoid ones that aren’t lectin free, such as jalapenos and red chili flakes.
Keto Beet Pickled Eggs
As I said above, I think these are my favorite because they are so colorful, and they’re ready to eat in just a few days. But before we get to the recipe, we have to talk about beets. Using the right beets will ensure that the recipe is sugar free and lectin free.
Many of the canned beets you’ll find in the grocery store include lots of sugar. It goes without saying, you need to avoid those. Seek out the brands that don’t add sugar before canning and use only water and salt to preserve the beets.
For those of you following a keto diet, you may be concerned about the natural sugar content of the beets. You can just use the beets and juice to color the eggs, which adds almost no carbohydrate to them. Or feel free to have a beet slice with your eggs! They’re delicious and add just a few carbs per slice.
- 9 hard boiled eggs, peeled
- 15 oz. can sliced beets in water
- 1/2 cup red wine vinegar
- 1/2 cup white vinegar
- 1 Tbsp. monkfruit sweetener
- 1/2 tsp. salt
- Filtered water
1. Place the eggs in a large glass jar.
2. In a small saucepan, combine the beets, vinegars, sweetener, and salt. Bring to a boil, then reduce the heat and simmer for a few minutes until the sweetener and salt are dissolved.
3. Pour the beets and liquid over the eggs in the jar. If necessary, add filtered water to ensure all the eggs are completely submerged.
4. Cover tightly and refrigerate for at least two days before serving.
Nutrition InformationYield 9 Serving Size 1
Amount Per Serving Calories 104Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 187mgSodium 231mgCarbohydrates 5gFiber 1gSugar 4gProtein 7g
*These nutrition values include the values for the beets. If you eat only the eggs the carbohydrate value is barely 1 gram.
Save this to your favorite board for later!