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 hard-boiled egg
- 1 cup water
- 1 cup white vinegar
- 1 teaspoon salt
- 4 tablespoons erythritol
- 1 teaspoon black peppercorns
- 1 teaspoon dried dill
- 1 teaspoon celery seed, or coriander if preferred
- 1/2 teaspoon crushed 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 | 42.4 | 4.5 | 0 | 4.5 | 50.3 |
| 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 | 0.1 | 1.3 | 0.5 | 0.8 | 0.2 |
| 1 teaspoon dried dill | 3 | 0 | 0.6 | 0.1 | 0.4 | 0.2 |
| 1 teaspoon celery seed | 8 | 0.5 | 0.9 | 0.3 | 0.6 | 0.4 |
| 1/2 teaspoon crushed red pepper flakes | 3 | 0.2 | 0.5 | 0.2 | 0.3 | 0.1 |
| Totals | 691 | 43.2 | 7.8 | 1.2 | 6.7 | 51.2 |
| Per Serving (/2) | 346 | 21.6 | 3.9 | 0.6 | 3.3 | 25.6 |
Easy Keto Pickled Eggs
Ingredients
- 8 large hard-boiled egg
- 1 cup water
- 1 cup white vinegar
- 1 teaspoon salt
- 4 tablespoon erythritol
- 1 teaspoon black peppercorns
- 1 teaspoon dried dill
- 1 teaspoon celery seed or coriander if preferred
- ½ teaspoon crushed 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!
I’ve been making variations of these for a while and agree they’re one of the easiest ways to keep keto snacks interesting without overthinking it.
One thing I’ve noticed is that pickled eggs seem to work better for me when I keep the vinegar ratio a bit lower and let them sit longer — the texture stays nicer and they’re easier on digestion.
Simple recipes like this are underrated on keto. Thanks for sharing.
Good tip on the vinegar ratio depending on preference. Glad you enjoy making them – I feel pickled eggs are a bit underrated!