Classic Low-FODMAP Deviled Eggs Recipe; Gluten-free, Dairy-free

A classic recipe for low-FODMAP Deviled Eggs. Delicious flavorful egg cups with the sunshiney inside…deviled eggs are always welcome at any party or lunch gathering.

You will love serving these at your Easter brunch table.  Or peruse my low-FODMAP Easter Recipe Collection for other great inspiration.

Check out over 200 more low-FODMAP recipes on the blog, like my low-FODMAP Breakfast Bake and low-FODMAP Baked Banana Pancake, or low-FODMAP Smoked Gouda and Spinach Quiche.

Be healthy and happy,

Rachel Pauls, MD


Classic Low-FODMAP Deviled Eggs Recipe; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 6

Prep time: 20 min

Cook time: 15 min

Total time: 35 min

Ingredients:

  • 6 eggs
  • 1/4 cup mayonnaise (check for gluten-free and no high-FODMAP additives)
  • 1 teaspoon white vinegar (confirm gluten-free if necessary)
  • 1 teaspoon yellow mustard (confirm gluten-free if necessary)
  • 1/8 teaspoon salt
  • Freshly ground black pepper
  • Smoked paprika and fresh parsley, for garnish

Directions:

  • Place eggs in a single layer in a saucepan and cover with enough water so there is 1 & 1/2 inches of water above the eggs
  • Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute
  • Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute
  • Crack egg shells and carefully peel under cool running water
    • Of all the cooking I do, I find getting the eggs to come cleanly out of the shell can be the most challenging!
  • Gently dry with paper towels
  • Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter
  • Mash the yolks into a fine crumble using a fork
  • Add low-FODMAP mayonnaise, vinegar, mustard, salt, and pepper, and mix well
  • Evenly disperse heaping teaspoons of the yolk mixture into the egg whites, or pipe using pastry bag
  • Sprinkle with paprika and serve, garnished with fresh parsley

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