Eosinophilic Esophagitis Friendly Chicago-Style Hot Dog
Total time20 min
Prep time10 min
Cook time10 min
4.9(29)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 all-beef hot dogs (vienna beef style, about 2 oz each)
- 4 poppy seed hot dog buns
For topping
- 4 tsp yellow mustard
- 4 tsp neon green sweet relish
- ¼ cup white onion, finely chopped
- 2 medium roma tomatoes, each cut into 4 wedges
- 4 dill pickle spears
- 8 sport peppers (2 per dog)
- ½ tsp celery salt
Instructions
- 1
Fill a large saucepan with about 1 inch of water and bring to a boil over medium-high heat. Set a steamer basket or colander over the water, making sure the basket sits above the waterline.
- 2
Add the hot dogs to the steamer basket, cover with the lid, and steam for 4–5 minutes, until the skins are taut and the dogs are heated through.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!