Low Sodium Pickled Eggs Recipe

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This low sodium pickled eggs recipe is a fantastic salt-free version of the classic – briny, tasty, and loaded with flavor! While pickled eggs are traditionally made with salt, these version uses vinegar and some great spices instead.

Pickled eggs make a great snack, breakfast, or addition to your favorite salad. If you enjoy salt-free pickled foods, you can check out our low sodium pickled carrots, pickled beets, and our favorite summer low sodium pickles!

Pickled eggs are one of my favorite snacks – they are unconventional, wonderful, and SO tasty! If you’ve had pickled eggs before, then you know how amazing they are. And if you haven’t had them – you have to give them a shot!

If you like pickles, and also like hard-boiled eggs… then pickled eggs are a must-try!

Pickling eggs is one of my favorite ways to use up eggs if I have a few dozen I need to deal with before the expiration. Start by boiling the eggs, peeling them, and adding them to jars with a brine made from vinegar and spices.

These Low Sodium Pickled Eggs Are

• Bright
• Flavorful
• Tangy
• Easy to Make
• Hearty
• A Great Low Sodium Snack

Ingredients for Low Sodium Pickled Eggs

See the recipe card below for a full list of instructions and ingredient amounts!

Eggs

You can use any variety of egg you like – white shell or brown shell. We tend to buy humane cage free eggs when we can, as I like supporting animal welfare when I can.

Vinegar

I use white vinegar as the main pickling liquid for this recipe. If you want to try a different vinegar for flavor, go for it! Apple cider vinegar, champagne vinegar, or white wine vinegar would all give these eggs a great flavor.

Onion & Garlic

I add thinly sliced onions and chopped garlic to my pickled eggs for extra flavor. Optional, but a tasty and simple add-in.

Spices

Adding spices to the vinegar brine is a great way to get extra flavor into the eggs. I added sugar, bay leaves, mustard seed, peppercorns, fennel seed, and chili flakes. You could also add fresh dill for a dill pickle vibe.

How To Pickle Eggs Without Salt

1. Hard-boil your eggs – bring a large pot of water to a boil, then gently drop in the eggs with a slotted spoon. Boil for exactly 11 minutes, then remove pan from heat, drain eggs, and rinse them under cold water. Allow eggs to cool until they are cool enough to handle. Peel eggs, and set the peeled eggs aside.
2. In a medium saucepan, add the vinegar, onion, garlic, water, sugar, bay leaves, mustard seeds, peppercorns, fennel seeds if using. Stir over medium heat until the sugar has dissolved.
3. Place eggs in an airtight container (I used a quart-sized mason jar), and pour brine over the eggs until covered.
4. Refrigerate, and allow the eggs to brine for at least 3 days. They will last for up to 2 weeks, refrigerated in an airtight container.

More Low Sodium Egg Recipes You May Enjoy

• Low Sodium Egg Salad
• Low Sodium Quiche
• Easy Low Sodium Omelette
• Low Sodium Chicken Soup with Lemon and Orzo
• Low Sodium Deviled Eggs

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Low Sodium Pickled Eggs

AuthorAuthor Kelly Jensen

This low sodium pickled eggs recipe is a fantastic salt-free version of the classic – briny, tasty, and loaded with flavor! While pickled eggs are traditionally made with salt, these version uses vinegar and some great spices instead.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Side Dish, Snack

Cuisine American

Servings 12 eggs

Calories 104 kcal

Equipment

• large pot
• Mason Jar

Ingredients

  

1x2x3x

• ▢ 12 eggs
• ▢ ½ medium onion thinly sliced
• ▢ 2 cloves garlic
• ▢ 3 cups white vinegar
• ▢ 1 cup water
• ▢ ⅓ cup white sugar
• ▢ 2 bay leaves
• ▢ 1 tablespoon mustard seeds
• ▢ 1 teaspoon peppercorns
• ▢ 1 teaspoon fennel seeds optional
• ▢ 1 tablespoon Fresh dill optional

Cook ModePrevent your screen from going dark

Instructions

 

• Hard-boil your eggs – bring a large pot of water to a boil, then gently drop in the eggs with a slotted spoon. Boil for exactly 11 minutes, then remove pan from heat, drain eggs, and rinse them under cold water. Allow eggs to cool until they are cool enough to handle. Peel eggs, and set the peeled eggs aside.
• In a medium saucepan, add the vinegar, onion, garlic, water, sugar, bay leaves, mustard seeds, peppercorns, fennel seeds if using. Stir over medium heat until the sugar has dissolved.
• Place eggs in an airtight container (I used a quart-sized mason jar), and pour brine over the eggs until covered.
• Refrigerate, and allow the eggs to brine for at least 3 days. They will last for up to 2 weeks, refrigerated in an airtight container.

Notes

Serving Size

This recipe makes 12 servings. The nutrition estimated above is for 1 egg, or 1/12 of the total recipe. Eggs naturally contain ~60 mg sodium each.

Nutrition

Calories: 104kcalCarbohydrates: 7gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 68mgPotassium: 108mgFiber: 0.4gSugar: 6gVitamin A: 244IUVitamin C: 1mgCalcium: 37mgIron: 1mg

*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.

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