Low FODMAP Cheddar Chive Deviled Eggs
Deviled eggs are already a crowd-pleaser, but this version takes things up a notch with sharp cheddar folded right into the yolk filling alongside fresh chives and a whisper of smoked paprika. The result is creamy, tangy, and just a little smoky — the kind of bite that disappears from the platter before you've even set it down. For anyone navigating a low-FODMAP approach, party snacks can feel like a minefield of hidden onion and garlic, but every ingredient here is naturally gut-friendly with no substitutions required. Mayonnaise, Dijon, apple cider vinegar, and sharp cheddar all come together in a filling that's rich without being heavy. A quick ice bath after boiling keeps the whites tender and the yolks perfectly smooth — no rubbery texture, no grey ring. This recipe makes 6 eggs, so you get a generous dozen halves, which is just right for a small gathering or a week of satisfying snack prep. Pipe them neatly, dust with that final pinch of paprika, and they look as good as they taste.
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Learn more →Ingredients
6 servings
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp dijon mustard
- 1 tsp apple cider vinegar
- ¼ cup sharp cheddar cheese, finely grated
- 2 tbsp fresh chives, finely chopped, plus more for garnish
- ¼ tsp smoked paprika, plus a pinch for garnish
- salt and pepper, to taste
Instructions
- 1
Place the eggs in a single layer in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from the heat, cover, and let sit for 10 minutes.
- 2
Transfer the eggs to a bowl of ice water and let cool for at least 5 minutes, until completely cold to the touch. Peel the eggs under running water.
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