Low FODMAP Deviled Eggs Recipe

This creamy Low FODMAP Deviled Eggs recipe is made with hard-boiled eggs, smooth mayonnaise, tangy Dijon mustard, fresh chives, and a dusting of paprika. The result is a savory, bite-sized appetizer that offers a perfect balance of rich texture and bright, zesty flavor without any garlic or onion.

It is a classic choice for holiday gatherings, summer picnics, or a high-protein snack that makes a perfect light lunch.

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Low FODMAP Deviled Eggs Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise (Check label to ensure no high fructose corn syrup or garlic/onion powder)
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar (or lemon juice)
• 1 tablespoon fresh chives, green tops only, finely chopped
• Salt and freshly cracked black pepper, to taste
• Paprika, for garnish

How To Make Low FODMAP Deviled Eggs

1. Boil the eggs: Place the eggs in a single layer in a large saucepan and cover them with water by an inch. Bring the water to a rolling boil over high heat.
2. Cook the eggs: Once boiling, cover the pan with a lid and remove it from the heat. Let the eggs sit in the hot water for exactly 12 minutes.
3. Cool the eggs: While the eggs cook, prepare a bowl filled with ice and cold water. Transfer the cooked eggs immediately into this ice bath and let them cool for at least 10 minutes. This stops the cooking and makes them easier to peel.
4. Prepare the filling: Peel the cooled eggs and slice them in half lengthwise. Gently pop the yolks out into a medium bowl and place the whites on a serving platter.
5. Mash the mixture: Mash the yolks with a fork until they are crumbly. Add the mayonnaise, Dijon mustard, vinegar, salt, and pepper. Mix vigorously until the filling is smooth and creamy.
6. Fill the whites: Spoon the yolk mixture back into the hole of each egg white. You can also use a piping bag for a fancier look.
7. Garnish and serve: Sprinkle the top of the eggs with the chopped green chives and a light dusting of paprika before serving.

Recipe Tips

• The Ice Bath is Crucial: Shocking the eggs in ice water causes the egg white to shrink slightly away from the shell. This makes peeling much easier and keeps the whites looking smooth and perfect.
• Use Older Eggs: Fresh eggs are often harder to peel. If you can, buy your eggs a week before you plan to boil them. The slightly older eggs will peel more cleanly.
• Check Your Condiments: Most mayonnaise is low FODMAP, but some brands add onion powder or “natural flavors” that contain garlic. Always stick to plain, basic mayonnaise and check the ingredients list.
• Mess-Free Filling: If you don’t have a piping bag, put the filling in a small zip-top sandwich bag. Snip off one bottom corner with scissors and squeeze the filling into the egg whites. It looks professional and keeps your hands clean.

What To Serve Low FODMAP Deviled Eggs

Deviled eggs are a versatile side dish. They pair beautifully with a fresh green salad topped with a vinaigrette dressing. Serve them alongside grilled salmon or roast chicken for a protein-packed meal.

They are also a staple at barbecues, sitting perfectly next to a bowl of potato salad (made with green onions instead of onions) and gluten-free corn chips.

How To Store Low FODMAP Deviled Eggs Leftovers

• Refrigerate: Store the leftover deviled eggs in an airtight container in the refrigerator. They are best eaten within 2 days. If you have a special egg carrier container, that works best to keep them from sliding around.
• Freeze: Do not freeze deviled eggs. Cooked egg whites become rubbery and watery when frozen and thawed, which ruins the texture.

Low FODMAP Deviled Eggs Nutrition Facts

Serving Size: 2 Deviled Egg Halves

• Calories: 140 kcal
• Total Fat: 11g
• Saturated Fat: 2.5g
• Cholesterol: 185mg
• Sodium: 160mg
• Total Carbohydrate: 1g
• Dietary Fiber: 0g
• Sugars: 0.5g
• Protein: 6g

Frequently Asked Questions

• Are chives low FODMAP? Yes, chives are low FODMAP. Unlike onions, chives have a mild onion flavor but are generally safe for digestion. However, stick to the green parts of spring onions or chives, as the white bulbs can contain higher FODMAPs.
• Can I make these ahead of time? Yes, you can boil and peel the eggs up to 2 days in advance. You can also make the filling a day ahead and store it in a sealed bag. Fill the egg whites just before serving for the freshest taste.
• What can I use instead of mayonnaise? If you don’t like mayonnaise or need a lower-fat option, you can use lactose-free plain yogurt or a ripe avocado mashed until smooth. Just note that avocado will turn the filling green!

Try More Recipes:

• Low Fodmap Homemade Crackers Recipe
• Low FODMAP Caprese Skewers Recipe
• Low FODMAP Buffalo Wings Recipe