3 LOW CARB & QUICK PICKLED EGGS RECIPES

3 Quick Pickled Eggs Recipes
Written by The Protein Chef

So I’m in my 20’s on a drive up north to hike. One of my favorite parts of going up north are all the little mom and pop convenience stores. I’ve been in these stores probably 100’s of times but this time I decided to try pickled eggs. Before this, pickled eggs to me looked like something I would find in a science classroom or a local haunted house, let alone pay for. Short story short…I popped the lid and now every hike is done with some pickled eggs. Today I’m gonna show you 3 of my favorite pickled egg recipes that are all quick and of course…absolutely delicious!

The first thing you’re gonna need to do is make some hard boiled eggs. How I quickly make mine is to put however many eggs you want into a pot, fill your pot so that your water is 1 inch over them, bring your water to a boil, let them boil for 1 minute, and then pull your eggs off the heat. Throw a cover on your pot and let them sit for 10 minutes. Last, use a slotted spoon or grab some tongs and put each egg into some ice water. Once your eggs cool after around 15-20 minutes go ahead and peel all of them, if you did everything correctly they should peel pretty easy.

Each recipe I’m gonna show you you can double, triple, and so on depending on how many you want. For the purpose of this video and so I don’t have to make a thousand eggs, I’m using 8 eggs per recipe and 1 quart mason jars that you can purchase by clicking right here.

Now for recipe #1, DUDE, SWEET PICKLED EGGS! Take out a pan, turn your burner on medium heat, add in 1 cup of water, 1 cup of white vinegar, 1/2 teaspoon of salt, 1 tablespoon of pickling spice, and 1/4 cup of a sweetener. Stir everything until it’s mixed together and starts to simmer.

Since we’re making 3 recipes take out 3 jars that have covers, add your eggs into your first jar with some chopped up yellow onion slices, cover, and put them into the fridge for a couple days.

Recipe #2, SRIRACHA PICKLED EGGS! Take out a pan, turn your burner on medium heat, add in 1/2 cup of water, 1 cup of white vinegar, 1/2 teaspoon of salt, and 1/4 cup of sriracha. Stir everything until it’s mixed together and starts to simmer.

In your second jar add in some chopped up red onion slices, pour your mix in, and put them into the fridge!

and the last recipe #3, BEET MY PICKLED EGGS! Take out a pan, turn your burner on medium heat, add in 1/2 cup of apple cider vinegar, 1 large can of no salt or sugar added sliced beats, and 2 tablespoons of a sweetener. Stir everything until it’s mixed together and starts to simmer.

In the last jar, put a few of your sliced beets in with your mix, and put them into the fridge!

3 QUICK TIPS:

  1. Most people will say the longer you leave them in the fridge the better they’ll taste but I personally think they peak in taste after around 1-2 weeks!
  2. You should occasionally shake your jars while they are in the fridge to keep everything mixed up!
  3. These will last a couple months in the fridge so start prepping them now!

Seriously though, pickled eggs are a great healthy snack so if you’ve never tried them…now’s the time! Packed with flavor, healthy fats, AND protein all while being pretty cheap…you really can’t ask for much more!

About the author

The Protein Chef

Derek Howes is a personal trainer and chef with over a decade of experience in the gym and kitchen. Derek, who is also known as The Protein Chef on his blog and YouTube channel shows his viewers every week that food doesn’t need to be boring or repetitive, it’s all about balance, moderation, and having the knowledge to change things up. His recipes which have been featured in the news, magazines, and on TV are cheap, quick, AND delicious! His motto in life is “everything in moderation” and is without question the most important habit he follows.

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