Paleo pickled eggs

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 168.1
  • Total Fat: 10.7 g
  • Cholesterol: 372.0 mg
  • Sodium: 900.0 mg
  • Total Carbs: 3.5 g
  • Dietary Fiber: 0.7 g
  • Protein: 13.4 g

View full nutritional breakdown of Paleo pickled eggs calories by ingredient


Low carb pickled eggs Low carb pickled eggs
Number of Servings: 6


    12.0 large Hard Boiled Egg
    1.0 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
    5.0 sprigs Dill weed, fresh
    0.5 tsp Mustard seed, yellow
    1.0 clove Garlic
    20.0 tbsp Bragg Apple Cider Vinegar
    0.75 cup (8 fl oz) Water, tap
    2.0 tsp Salt


Hardboil the eggs. Let them cool. Peel the shells off and set aside. You will need a large clean jar ready to place your fresh hard boiled eggs in it. Make absolutely sure this jar will fit in your fridge. In a medium saucepan over medium-high heat, bring all the ingredients aside from the eggs to a boil. Once boilling, reduce the heat to medium-low and allowed to simmer for 5 to 7 minutes. The mixture is ready when your kitchen is full of a strong Dill aroma. Pour the mixture into the jar, add the hard boiled eggs and allowed to cool for several minutes. Once cool enough, refrigerator. Your eggs will need anywhere from two to three weeks time to pickle. Once ready, they will stay good for quite a long time.

Serving Size: 2 eggs

Number of Servings: 6.0

Recipe submitted by SparkPeople user BFRANZ0219.