Low-Carb Curried Pickled Eggs

4.1 stars, average of 21 ratings

Low-Carb Curried Pickled EggsPin recipeFollow us 85.7k

Eggs are nutrient-dense, low in carbs and a good source of the highest quality protein. They are the ideal keto-friendly snack that will keep hunger at bay.

My husband has a really strong childhood memory of going to the local rural store with his Dad and always being offered a picked egg from a big jar on the counter. He also adores curried eggs, so I thought I would try to combine the two for him.

The addition of curry and spices in this pickling liquid gives the finished eggs a pretty yellow tint and a deliciously spicy flavour.

Imagine if they became some other child’s special memory! Enjoy!

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Hands-on Overall

Nutritional values (per egg)

1.2 grams 0.8 grams 6.5 grams 5 grams 1.6 grams 84 calories
Total Carbs1.9grams
Fiber0.8grams
Net Carbs1.2grams
Protein6.5grams
Fat5grams
of which Saturated1.6grams
Calories84kcal
Magnesium12mg (3% RDA)
Potassium128mg (6% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (35%), fat (59%)

Ingredients (makes 12 servings)

  • 12 large eggs
  • 1 1/2 cup apple cider vinegar (360 ml/ 12 fl oz)
  • 1 cup water (240 ml/ 8 fl oz)
  • 2 tbsp curry powder (13 g/ 0.5 oz)
  • 2 tsp turmeric
  • 1 tsp chile flakes
  • 1 tsp whole black peppercorns
  • 4 tbsp Swerve or Erythritol (40 g/ 1.4 oz)
  • 1 tsp pink Himalayan salt
  • 1 whole red chilli (14 g/ 0.5 oz)

Note: Nutrition facts are estimated as some of the ingredients are only used for pickling (due to negligible effects on nutrition facts, I fully included them in the calculation).

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Instructions

  1. Place the eggs in a saucepan on the stove and cover with cold water. Bring to the boil, reduce to a simmer and simmer for 10 minutes. Run eggs under cold water and set aside to cool.
    Low-Carb Curried Pickled Eggs
  2. Place all ingredients, except the whole chilli, into a pan and heat gently until boiling point. Remove from heat and set aside to cool.
    Low-Carb Curried Pickled Eggs
  3. Peel boiled eggs. Low-Carb Curried Pickled Eggs
  4. Place the eggs in a jar large enough to comfortably fit them.
  5. Cut chilli in half, retaining the seeds or not depending on your heat preference, and place in the centre of the eggs.
    Low-Carb Curried Pickled Eggs
  6. Pour the cooled liquid gently over the eggs until covered. The eggs will be coloured after approx. 2 days in the fridge, but the longer they sit, the better the flavour will be.
    Low-Carb Curried Pickled Eggs
  7. The spices will settle to the bottom, so feel free to give the jar a gentle swirl and turn every now and then. Store in the refrigerator for up to 4 weeks. Low-Carb Curried Pickled Eggs
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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (4)

Hi there!
I am so excited about these. The liquid is cooling now, but it doesn't look like it'll be enough to cover all 12 eggs. Should I make another batch of liquid, or just add more water?
Thank you!
Emily

Reply

Hi Emily, I'd make another batch just to make sure the flavour is strong enough. You can re-use the pickling liquid for the next batch. I hope this helps!

Reply

This looks awesome!  Do I put the jar in the fridge right after I pour the liquid or do I let it sit at room temp for a day or so before refrigerating?
Thanks,
Sonia

Reply

Hi Sonia, they should be kept in the fridge. I hope you like them! 😊

Reply