These low carb pickled eggs are fun to eat and have less than 1g net carb each.
1. Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
2. Mix together the warm water, powdered sweetener, red wine vinegar, salt and food coloring until fully dissolved. Wear gloves to keep the food coloring from coloring your hands. (Resist the urge to put in more blue food coloring, since it will just go brown on you.)
3. Put the eggs, onion, bay leaf and spices in the pickling liquid in a plastic container and refrigerate for at least 2 days. Move the eggs around each day to make them as evenly colored as possible.
4. Wash off the pickling liquid and serve.
Keywords: Low Carb Pickled Eggs, Keto Pickled Eggs, Sugar-Free Pickled Eggs