@insulinresistant1: 🥚 Metabolic Pickled Eggs 32 oz Mason Jar Add: * ¼ red onion, chopped * 2–3 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 * ½ tsp smoked paprika * 12 hard-boiled eggs (boiled for at least 12 minutes, peeled) Fill the jar with apple cider vinegar, making sure the eggs are fully submerged. Seal, shake, and refrigerate. They’re ready in 2–3 days, taste even better after 5–7 days, and keep for up to 3 weeks in the fridge. I love having 1–2 before a meal or as a snack. They’re high in protein, and the apple cider vinegar provides acetic acid, which may help reduce the post-meal blood sugar rise when consumed with carbohydrate-containing meals. Feel free to customize the seasonings and make them your own!