Making pickled eggs from scratch has never been easier. Bring the water, vinegar, onion, spices, and salt to a gentle boil for about 5 minutes. Then remove from heat and cool slightly. Place peeled hard-boiled eggs in a clean jar. Read how to make perfect boiled eggs so you don’t have to struggle with peeling eggs.
I recommend using apple cider vinegar over plain white vinegar. Apple cider vinegar still has some sweetness left in it and gives a delicious, tasty pucker. With all that’s going on, it’s easy to see how unnecessary the sugar is. Replacing sugary sweetness with rich and robust flavor is the key to these sugar-free pickled eggs.
There are only 85 calories in one pickled hard-boiled egg. Each egg contains 5 grams fat, 2 grams carbohydrate, and 6 grams protein. Since these are made without sugar, the carbs are very low. The minimal amount of carbs in these pickled eggs is not significant enough to throw you out of ketosis.
1 cup canned pickled red beets sliced or quartered, with their liquid To hard boil & peel eggs: Gently lower the eggs into a pot of cold water. Turn the burner on high and bring to a boil. When the water comes to a boil, turn off the burner, cover the pot and let the eggs sit in the pot for 5-7 minutes.