Pickled Beet Eggs…so pretty to the eye and a fantastic portable, healthy snack. Beets themselves are not compliant with a strict slow carb or keto lifestyle (too much sugar in them), but the amount of beet juice clinging to the pickled eggs in this recipe is minimal. Pickled eggs would be fine for most low carb diets.
I did find a recipe by Jamie Oliver however, that works with slow carb and keto using red cabbage as a foil for the beets. The red cabbage rendition is just as tasty as the red beet version and just as beautiful. Oh, and one more plus to pickled eggs as a low carb snack…..they’re easy to make!Jump to Recipe
Pickled Eggs as a Portable Snack:
I first experienced pickled eggs on a road trip out East to visit my son in Connecticut, where he was going to host his first Thanksgiving dinner in his new apartment. He was 22 years old and this was kind of a big deal for all of us (I have to say it’s more than I would have taken on at 22 years of age).
Everyone in our family except my son was following a slow carb lifestyle and it was quite challenging, to say the least, to find low carb or slow carb snacks at America’s pit stops along the highway. At one point in Pennsylvania as we stopped for gas, I scoured a truck stop for something to tide us over until dinner. It was looking grim until I happened upon these red hard-boiled eggs called “beet eggs”. After a questioning group shrug we decided to give it a go. The consensus was “not bad”, in fact “pretty good”.
Later that night after arriving in Connecticut and checking out my son’s new apartment, he asked if we were ready for appetizers. It was hard not to gasp as he brought out the tray of beautiful pink appetizers. Yep…pickled beet eggs!!! I had never heard of this food item before and here they are in front of us twice in one day. I have to say, my son’s were much fresher and much better, but the truck stop’s pickled beet eggs were not bad at all. Apparently, they are a popular item in Pennsylvania, as well as other regions where Amish and Mennonites have settled.
Pickled Eggs as Slow Carb or Keto Snack
Well, pink pickled eggs are now firmly established in our Minnesota household as a portable low carb snack, except that I often make them with red cabbage instead of beets. Using red cabbage instead of beets is a riff on the beet eggs from Jamie Oliver, and since red cabbage is compliant with slow carb and ketogenic diets, I tend to lean toward Oliver’s version. Both the beet eggs and the red cabbage eggs are excellent, and although beets do have sugar in them, there isn’t a lot of it that stays on the eggs (but then you have to toss the beets!). It depends on how restrictive you are being on your diet.
No Cook Pickled Eggs
If you don’t cook at all and don’t like the idea of peeling a dozen eggs, I think you could probably buy some peeled hard-boiled eggs in the grocery store, a jar of pickled beets and toss them together with some spices for the “I don’t cook” method. It will elevate plain hard boiled eggs to a beautiful new high.
Red Pickled Eggs as Low Carb Snack – 2 Ways:
Pickled Beet Eggs
Low Carb Pickled Beet Eggs
- 8 hard-boiled eggs peeled
- 1 cup canned pickled red beets sliced or quartered, with their liquid
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 3 whole cloves
- 2-4 cloves garlic
- 1 bay leaf
- 1 tsp sugar
- 1/2 tsp salt
- 1/8 tsp ground allspice
- Place peeled hard-boiled eggs in a quart-sized mason jar (or any other heatproof container).
- Combine remaining ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 3-5 min. Pour warm mix over eggs and cover tightly.
- Chill for at least 2 days before serving. Will keep for about 2 weeks in the refrigerator.
Pickled Red Cabbage Eggs:
(modified slightly from Jamie Oliver’s cookbook)
Red Cabbage Pickled Beet Eggs
- 6 large eggs
- 2 star anise
- 1 tsp whole cloves
- 1/2 tbsp mustard seeds
- 1 cup water
- 2 fresh bay leaves
- 1 tbsp honey
- 1 1/4 cup red wine vinegar
- 2 tsp salt
- 1/2 small red cabbage (about 10 oz)
- 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.
- Meanwhile get a large bowl and fill with ice water. When the eggs have sat in the pot for 5-7 min. ladle them out into the bowl of ice water. When cool enough to work with, peel the shells off under running cool water (shells come off more easily if you start with older eggs – not really fresh).
- In a dry skillet, over gentle heat, toast the star anise, cloves and mustard seeds, shaking the pan often so they do not burn. Bring 1 cup of water to a boil (can be done in microwave). When spices start to smell nutty and toasty (about 5 minutes), add bay leaves and the 1 cup boiling water.
- Simmer for about 3 min. and then stir in honey, vinegar and 2 heaping tsp of salt. Remove from heat.
- Shred the cabbage (with a box grateand add to the pot. Stir in and leave alone for 10 min.
- Layer the cabbage mixture and the eggs into your mason jar and pour any extra pickling juice in to fill up the jar.
- Place jar in refrigerator and leave alone for 24 hours. They will last up to two weeks.
There you go. Ready for the next road trip, hockey trip, airline travel, etc. Great, portable low carb snack!
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