One of my favorite parts of adventuring up north here in New Hampshire are all the little mom and pop convenience stores. These stores are where I’ve been introduced to all sorts of things, including pickled eggs for the first time! Today, we’re going to keep the adventure, make it healthy, and give it even more more flavor with these 3 Low Carb & Quick Pickled Eggs Recipes!

These quick pickled eggs are packed with protein and make for a great healthy low carb snack. If you’ve never tried them, now’s the time!

The first thing you’re going to need to do is make some hard boiled eggs.

How To Make Hard Boiled Eggs

How I quickly make mine is to put however many eggs I want into a pot and fill that pot with enough water so that it’s around 1 inch over them.

Bring that to a boil and let them boil for 1 minute.

Pull them off the heat, throw a cover on, and let them sit for 10 minutes.

Use a slotted spoon or grab some tongs and put each egg into some ice water. Your eggs will cool after around 15-20 minutes.

Once they cool, you can peel all of them. If you did everything correctly…they should peel pretty easy.

Each low carb pickled egg recipe here you can double, triple, or so on depending on how many you want. I didn’t want to have to make a thousand eggs today so I’m using 8 eggs per recipe and 1 quart mason jars.

Sweet Quick Pickled Eggs

Take out a pan and 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.

Take out a mason jar big enough for all of your eggs and add them into it with some chopped up yellow onion slices.

Pour your mix in, cover your sweet healthy pickled eggs, and put them into the fridge for a couple days.

Sriracha Quick Pickled Eggs

Take out a pan and 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.

Take out a mason jar big enough for all of your eggs and add them into it with some chopped up red onion slices.

Pour your mix in, cover your Sriracha healthy pickled eggs, and put them into the fridge for a couple days.

Beet Quick Pickled Eggs

Take out a pan and 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 beets, and 2 tablespoons of a sweetener.

Stir everything until it’s mixed together and starts to simmer.

Take out a mason jar big enough for all of your eggs and add them into it with some sliced beets.

Pour your mix in, cover your beet healthy pickled eggs, and put them into the fridge for a couple days.

Shake your jars occasionally when you can while they’re in the fridge to keep everything mixed up!

Most people will say the longer you leave these quick pickled eggs in the fridge, the better they’ll taste. I personally think they peak in taste after around 1-2 weeks.

Let me know your favorite flavor pickled eggs in the comments below!

Want another mason jar recipe? Try our Protein Mason Jars next!