Pickled Beet Egg Recipe (Keto, Paleo, Gluten Free)
Have you ever had the opportunity to try a Pickled Beet Egg?
Growing up, we would typically only have them during the holidays, usually for Easter or Christmas.
Since I started Keto, they’ve been making a regular appearance in my meal plans.
In addition to the holidays, they’re an awesome ready-to-eat snack option and the perfect side dish for picnics, too!
Preparation is so simple — mostly just eggs and beets with a few additional items.
Best of all, these are absolutely loved by every member of my family. Even as a kid, I’ve always loved pickled eggs.
I hope the same is true for yours.
Why beets and which type?
Beets aren’t especially low in carbohydrates, but they can be enjoyed in limited amounts. In this recipe, we’re using them for that signature purple color — along with a slight beet flavor.
For 1/2 cup of sliced beets (120g), the nutrition breakdown is roughly:
- 40 calories
- 0g fat
- 8g carbs
- 1g fiber
- 0g protein
Do note that this information is strictly for the beets themselves. We’re going to be using the water and red beet juice mainly, which adds very little carbohydrates in the end.
For this recipe, I like to use canned beets. They’re inexpensive, already prepared and make very little mess in the kitchen.
I’ve used fresh beets in the past and they work well, too. I just don’t care for the preparation that typically results in a huge kitchen mess!
When choosing beets, make sure to select a brand that lists the ingredients as just beets, water and salt.
Be sure to avoid the jars of pickled beets — they’re usually loaded with sugar.
Pickled egg variations
Surprisingly enough, there are a ton of pickled egg variations out there to suit any taste! While I favor the pure vinegar variety, you could try some other variations with ingredients like:
- dill pickle brine (if you haven’t already used it for my pickle brine chicken tender recipe!)
- a garlic clove or sliced onion
- sweetener (or sugar if you’re not following Keto) to balance the tang
- cloves or cinnamon for warmth (traditional Pennsylvania Dutch recipes use this… I’m not a huge fan)
- cayenne or chili flakes for heat
- pickling spice
- apple cider vinegar instead of white vinegar
Any additional recipe ingredients (like spices, vinegar or sugar) is dissolved and can be added before the hard boiled eggs.
The recipe in this post is definitely more tangy and sour than it is sweet.
My favorite way to eat pickled eggs
If you’re tired of hard-boiled eggs, pickling them is an easy way to change it up. There’s something magical about them!
When I have just regular hard-boiled eggs, I typically only consume one or two at a time. They lose their appeal quickly.
With pickled eggs, I can easily eat double the amount. They are addictive and just that good!
My absolutely favorite way to eat these is thanks to teachings of my sister, Shannon! Just a sprinkle of salt, ground black pepper and a generous dash of hot sauce.
I also like slicing them up and adding them to a salad. The kick from the vinegar does wonders for an otherwise boring lunch! They even work well in egg salad, too (yes, it will be purple).
Ingredients needed for recipe
This recipe for Beet Pickled Eggs is a simple and easy appetizer or side to whip up!
The ingredient list is short and you only need…
- hard-boiled eggs
- canned, sliced beets (or fresh beets that have been steamed, cooked and peeled)
- white vinegar
- optional ingredients such as spices, herbs and sweeteners
Best way to store beet pickled eggs
I’ve tried many different containers through the years and nothing compares to a large glass pickle jar!
They’re super easy to clean, economical, and can hold a large batch of pickled eggs.
Before screwing on the lid of the glass jar, I like to cover the eggs with a layer of plastic wrap.
This ensures that none of the beet juice makes a mess around the lid or stains your clothing.
Did you know that beet juice is often used as a natural dye? Just to be on the safe side, I would avoid wearing light colors when preparing this recipe.
Other types of containers will work just fine, but do be aware that plastic will stain.
Are eggs healthy?
I get this question about food all the time! This a very open-ended question and it really depends on what your idea of “healthy” is.
This recipe is low in carbohydrates, and full of protein and healthy fats.
The main ingredient — hard-boiled eggs — have plenty of vitamins and minerals like B2, B6 and B12, D3, selenium and choline.
From a nutritional standpoint, the egg yolk has more calories, fat and nutrition over the egg white.
Egg whites are higher in protein, which is crucial for being satiated and building muscle.
Recipes to serve with pickled eggs
I like to serve my pickled beet eggs with dishes such as:
- 12 hard boiled eggs
- 15 oz sliced beets in water
- 1 cup white vinegar
- filtered water
Prepare hard boiled eggs and remove the shells. Rinse.
Add eggs to a large glass jar (with a lid).
Open can of beets and pour all contents over the eggs.
Add white vinegar.
Add filtered water to the jar — just enough for covering the eggs and beets. Stir to mix.
Place a layer of plastic wrap on top of the jar before screwing on the lid.
Refrigerate for at least 24 hours. Best results after 48.
If you decide to eat the beets (I do!), just count the nutrition information from the can you used. Vinegar and water add minimal nutrition to the final product.
Serving: 1egg | Calories: 80kcal | Carbohydrates: 1g | Protein: 13g | Fat: 11g | Saturated Fat: 3g
Do you have a favorite pickled egg recipe? Let me know in the comments!
Posted Apr 1, 2019 – Updated April 6, 2020