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These pink pickled devils look so pretty! They are a fun appetiser to make for Easter and any special occasion. They are almost zero-carb and ideal for a low-carb and ketogenic diet.
Apart from beetroot, I was playing around with different ingredients including turmeric (check out these Curried Pickled Eggs), carrots, paprika, red cabbage and herbs. These pickles were such a success that I made three batches over the last few days — they always impressed our guests. You can also get the kids involved! They will love creating beautiful colours using natural ingredients.
The pickled eggs are also ideal for meal prep and lunchboxes. I simply store them in the pickling liquid in the fridge and they keep for up to four weeks. Just like hard-boiled eggs, they are perfect for travelling when you try to stay keto.
The pickling liquid is vinegar-based which I kept simple but you can add spices for an extra flavour boost if you like. Apart from adding an amazing flavour, vinegar can help regulate your blood sugar and aid digestion.
For best results you will need to pickle the eggs for at least two hours (or ideally 8 to 12 hours) but luckily they require very little hands-on time. I just cut these pink coloured beauties in half and made deviled eggs in less than 10 minutes!
Happy Easter everyone!
Hands-on Overall
Serving size 2 deviled eggs
Nutritional values (per serving, 2 deviled eggs)
Net carbs0.6 grams
Protein6.4 grams
Fat11 grams
Calories129 kcal
Calories from carbs 2%, protein 20%, fat 78%
Total carbs0.7 gramsFiber0.1 gramsSugars0.2 gramsSaturated fat2.5 gramsSodium247 mg(11% RDA)Magnesium8 mg(2% RDA)Potassium92 mg(5% EMR)
Ingredients (makes 16 deviled eggs)
Pickled eggs:
- 8 large eggs
- 2-3 small beetroots
- 3 cups water (24 fl oz/ 720 ml)
- 1 cup apple cider vinegar (240 ml/ 8 fl oz)
Deviled eggs:
- 8 large pickled eggs (recipe above)
- 4 tbsp paleo mayonnaise (60 g/ 2.1 oz) - you can make your own mayo
- 2 tsp Dijon mustard (10 ml)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp sugar-free pickle juice or lemon juice
- 1 tbsp freshly chopped herbs such as dill for garnish
Note: Ingredients used for pickling are not included in the nutrition facts as their effect is insignificant.
Instructions
- To boil the eggs, place them in a pot and fill with water covering them by an inch. Bring to a boil over high heat. Once the water starts boiling, turn off the heat and cover with a lid. Remove from the burner and keep the eggs covered in the pot for 13 minutes (10 minutes for medium sized eggs, 15 minutes for extra large eggs). When done, transfer to a bowl filled with ice water and let them sit for 5 minutes.
- To peel, remove from the ice water and crack each egg several times on the kitchen surface. Gently peel off the shells.
Fresh eggs don't peel well. It's better if you use eggs that you bought 7-10 days before cooking.
- To pickle the cooked eggs, place 2-3 small beetroots and water into a blender and process until smooth. Pour into a jug through a fine mesh sieve.
Note: Beetroot is not included in the nutritional facts as it's only used for marinating and colour.
- Discard the solids in the sieve and add vinegar into the jug. Add the cooked eggs and pickle in the fridge for at least 2 hours or up to 24 hours.
- Remove from the pickling liquid and place in a plate. The longer you pickle them, the stronger the flavour and the more pink they will become. I pickled mine for 12 hours.
- Cut the eggs in half and carefully — without breaking the egg whites — spoon the egg yolks into a bowl.
Unpeeled hard-boiled eggs can be stored in the fridge for up to a week.
- Add the mayonnaise.
- Add Dijon mustard, pickle juice, salt and pepper. Mash using a fork.
- To make filling your piping bag easier, place it upright in a tall glass and then fill with the egg yolk mixture.
- Fill each egg half. To keep it super simple you can just use a spoon to fill the egg halves.
- Sprinkle with freshly chopped herbs.
- Eat immediately or refrigerate for up to 2 days.
Ingredient nutritional breakdown (per serving, 2 deviled eggs)
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