Metabolic Pickled Eggs

Ingredients

• 0.25 red onion (chopped)
• 3 garlic cloves (chopped)
• 1 tbsp fresh dill (chopped)
• 1 tbsp sea salt
• 1 tbsp monk fruit sweetener (or any calorie-free sweetener)
• 1 tsp whole mustard seeds
• 1 tsp chili flakes
• 0.5 tsp smoked paprika
• 12 eggs (hard-boiled for at least 12 minutes, peeled)
• 2 cup apple cider vinegar (enough to fill a 32 oz jar and fully submerge eggs)

Steps

1. 1

   Hard-boil 12 eggs by boiling them for at least 12 minutes. Once cooked, cool them, peel them, and set them aside.

2. 2

   In a 32 oz Mason jar, add the chopped red onion, chopped garlic cloves, and chopped fresh dill.

3. 3

   Add the sea salt, monk fruit sweetener, whole mustard seeds, chili flakes, and smoked paprika to the jar.

4. 4

   Carefully place the 12 peeled hard-boiled eggs into the jar on top of the seasonings.

5. 5

   Fill the remainder of the jar with apple cider vinegar, ensuring that all the eggs are fully submerged in the liquid.

6. 6

   Seal the jar tightly with its lid, give it a good shake to distribute the spices, and place it in the refrigerator.

7. 7

   Let the eggs pickle in the refrigerator for at least 2–3 days before eating. They reach peak flavor after 5–7 days.

Notes

The eggs keep for up to 3 weeks in the fridge. The author suggests having 1–2 eggs before a meal or as a snack to help manage blood sugar levels due to the acetic acid in the apple cider vinegar.

Nutrition per serving

• snack
• appetizer
• high-protein
• low-carb
• keto
• pickled
• meal prep