Curried Pickled Eggs

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!

Step-by-step

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.

   

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.

   

3. Peel boiled 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.

   

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.

   

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.

   

Recipe

Curried Pickled Eggs

★★★★★4.7 (175 ratings)

Learn how to pickle eggs in a few easy steps with no canning required. A healthy snack that is full of flavor ...

Hands on

15m

Overall

1h 30m

Servings

12

1.2 g

Net carbs

6.5 g

Protein

5 g

Fat

84

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings24 servings36 servings48 servings

US + metricMetricUS

PrintPinRate

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).

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.

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.

3. Peel boiled 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.

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.

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.

Nutrition per egg

Carbs 6%Protein 35%Fat 59% of calories

Net carbs

1.2 g

Total carbs

5.1 g

Fiber

0.8 g

Sugars

0.6 g

Protein

6.5 g

Fat

5 g

Saturated fat

1.6 g

Calories

84 kcal

Sodium

265 mg · 11.5% RDA

Magnesium

12 mg · 2.98% RDA

Potassium

128 mg · 6.42% EMR

Nutrition by ingredient

Per egg	Net carbs	Protein	Fat	kcal
Egg, whole, fresh, raw (free-range or organic eggs)	0.4 g	6.3 g	4.8 g	72
Apple cider vinegar	0.3 g	0 g	0 g	6
Water, still	0 g	0 g	0 g	0
Curry powder, spices	0 g	0.2 g	0.1 g	3
Turmeric, fresh	0 g	0 g	0 g	0
Peppers, chile (chili), flaked and dried, spices	0.1 g	0 g	0.1 g	1
Pepper, black, spices	0.1 g	0 g	0 g	1
Swerve, natural sweetener (Erythritol and chicory inulin based)	0.2 g	0 g	0 g	1
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Peppers, chile (chili), fresh	0.1 g	0 g	0 g	0
Total	1.2 g	6.5 g	5 g	84

Serving size egg

• Gluten free
• Dairy free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Vegetarian