Happy Monday friends! I hope the end of April is treating you well. My little family managed to catch a nasty viral cold (remember the cold my husband had on our Branson trip? Yeah, he shared with me and Erik) so we’ve been a bit under the weather. Not the way I would want our month to end, but as my Granny would say, “this too shall pass!” 🙂 Since we’ve all been feeling crummy, I decided to make the upcoming week a little easier by making these Instant Pot Pickled Hard Boiled Eggs.
I’ve been thinking about our eating habits and really just re-evaluating our food choices and what I feel is important for me and my family going forward. I have been so inspired by other food bloggers and you all, my readers, who have shared about how you have changed your overall health and well being by making simple, healthy changes to your regular diet.
I have decided to start making small steps forward to change our way of eating in order to lose weight (for myself – not my husband or son) and to experience better health. So what better meal prep for breakfast than these Instant Pot Pickled Hard Boiled Eggs? If pickled eggs sounds strange to you, don’t knock it until you try it! If you love dill pickles and you love eggs, I can guarantee you’re going to love this combo! Did I mention that these pickled hard boiled eggs are also low-carb friendly?!
As part of my resolve to eat healthier and feel better, I’ve started slowly (very slowly because I’m a Southern gal who loves carbs!) to cut extra carbs out of my life. By “extra carbs” I mean mostly bread, chips, crackers, and sweets. I’m not saying “no” to fruit or healthy, high-carb veggies such as carrots and sweet potatoes because for me personally, my body seems to process those natural sugars just fine. It’s the fatty, unhealthy sugar that just wants to attach itself to my hips and stay there! haha! 😛
I feel like a good day can go bad pretty quickly if a well-balanced breakfast isn’t part of the start of the day, so I decided to take the initiative and make sure I had something healthy and good to eat each morning for breakfast. I went to the grocery store and stocked up on fruit, veggies, and healthy dips (such as guacamole and hummus) and then I hard boiled some eggs in my Instant Pot pressure cooker so that breakfast each morning can be fast, easy, and healthy!
While I know this isn’t much of a “recipe” per-say, I thought it might lend some inspiration to anyone out there looking for a fast and easy breakfast meal prep, so I decided to share it anyways. I hope you find these Instant Pot Pickled Hard Boiled Eggs to be helpful in your meal prepping!
If you have an Instant Pot, go ahead and get it ready by placing the trivet into the bottom of the stainless steel insert. If you don’t have an Instant Pot, you can always just boil these eggs on the stove top in a medium sized sauce pan and some water. Just get that heat cranked up and boil those eggs for about 10 minutes and you’ll be good to go.
Now, if you’re using the Instant Pot Pressure Cooker (I’ve got the Instant Pot DUO 6 quart pressure cooker/multi-cooker) place your eggs on top of the trivet and then add in four cups of water. I used brown, organic cage free eggs but you can use any kind or grade of eggs that you like or have on hand.
Once your eggs are in place, lock the lid onto the Instant Pot and set the steam release valve to the sealing position.
Set your Instant Pot to cook on manual, high pressure for 5 minutes. You can select this cooking setting my pressing the “manual” button, then press the plus sign button if your Instant Pot isn’t already set to high pressure. Just keep pressing that plus sign until it switches over to high pressure and then press the plus or minus button to adjust the cook time to 5 minutes.
The Instant Pot will beep when it comes on and the screen will read “on” once it starts to do it’s thing. If you’re new to the Instant Pot and you begin to hear a hissing noise as it builds pressure, don’t worry, you’re not about to lose your house to an explosion. 😛 The hissing sound is some steam escaping from the pressure pin on the top of the lid as the pressure builds. Once the Instant Pot fully comes to pressure, the steam pin will pop up and seal and then the cook time will begin to count down.
Once the cooking cycle is complete and your Instant Pot beeps at you to let you know this, use a long handled cooking spoon or another long handled utensil to slowly quick release the built up pressure to stop the cooking process. I use a long handled utensil to do this job because as the steam releases from the top of the lid, some water can fizz out of the top as well and that water will scorch your fingers and hands so you don’t want your skin near that pressure release valve!
When the pressure has been completely released from the inside of the Instant Pot, the pressure pin will drop back down and you will be able to unlock and remove the lid from the top of the Instant Pot. Carefully remove the lid and then place the eggs into a bowl of cold water and allow the eggs to cool completely.
Once the eggs are completely cooled, crack them several times all the way around the egg on a flat surface, such as your kitchen counter.
Begin peeling your eggs under cool, running water and be sure to use the edge of your thumb to gently peel the shell from the eggs. This is the best method I have found for removing the shells easily from the eggs without totally destroying the egg. It’s not completely fail proof and sometimes an eggs does end up looking a little rough but this method usually works really well.
Rinse each peeled egg under cool water to remove any lingering eggshell fragments and then grab a jar of pickle juice. I used leftover pickle juice from a jar of dill pickles we had eaten (any brand will do) or you can make your own pickle juice brine.
Gently place the peeled eggs into the jar of pickle juice.
Place the lid on the jar and store the jar of pickled hard boiled eggs in the fridge for up to 6 days! I recommend letting the eggs marinate in the pickle juice for at least 24 hours before eating them, so I like to make my eggs on a Saturday night so that I can start enjoying them on Monday. The longer they sit in the pickle juice, the better flavor they have, so this is one of those recipes that just tastes better the further into the week you go!
I hope I have given you all some valuable tips and tricks that you can take into your week and meal prep like a pro. Well, at least the eggs will be meal prepped like a pro! 😛 haha!
I know you all are used to me posting recipes, and I don’t really feel like this qualifies as a “recipe” but I did want to share this little trick/easy breakfast option I have learned and enjoy. These Instant Pot Hard Boiled Eggs also make for great snacks throughout the day as well!
Happy, healthy, eating my friends!
Here’s to another great week and to a wonderful new month!
Thanks for reading along and don’t forget to check back later this week for another Speedy Spatula kitchen creation. 🙂
Instant Pot Pickled Hard Boiled Eggs
A simple and easy, versatile recipe for making the perfect hard boiled eggs in only 5 minutes!
- 6 eggs brown or white
- 4 cups water
- 3 cups dill pickle juice
Place a trivet inside the Instant Pot insert and add in 4 cups of water.
Place the eggs onto the trivet, lock lid into place, and set the steam release valve to the sealing position.
Select "manual" "high pressure" for 5 minutes, then quick release the pressure using a spoon or other long handled utensil once the cook time is complete.
Immediately place the eggs into a bowl of cold water and allow to cool before peeling.
I find that the eggs peel the easiest if you peel them under cold water, using the edge of your thumb.
Place the cooked and peeled eggs into a large jar of dill pickle juice and store in the fridge for up to 6 days.
Any kind or brand of dill pickle juice can be used for this recipe.
Shared at Weekend Potluck
Shared at Meal Plan Monday
Shared at Foodie Friday Link Party