Low FODMAP Chili Lime Deviled Eggs
Bright, zesty, and just a little smoky, these deviled eggs bring serious party energy without any of the gut-unfriendly ingredients that can sneak into classic versions. The creamy yolk filling gets its kick from chili powder, cumin, and a squeeze of fresh lime juice — bold flavors that come entirely from low FODMAP-friendly spices and citrus. Mayonnaise and Dijon mustard keep the texture luxuriously smooth, and a dusting of smoked paprika on top makes each egg look as good as it tastes. One detail worth noting: the garnish calls for scallion green tops only, skipping the white bulb entirely — a small swap that keeps the recipe gut-safe while still delivering that mild oniony finish. The whole thing comes together in well under 30 minutes, and the recipe makes 6 generous servings, so there's plenty to go around at a gathering or to stash in the fridge for easy snacking. Whether you're navigating a sensitive digestive system or just want a crowd-pleasing appetizer with a little flair, these hit every mark.
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Learn more →Ingredients
6 servings
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp dijon mustard
- 1 tbsp fresh lime juice
- ½ tsp chili powder
- ¼ tsp ground cumin
- ¼ tsp salt
- ⅛ tsp black pepper
For serving
- ¼ tsp smoked paprika, for dusting
- 2 tbsp scallion green tops, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- lime wedges, for serving (optional)
Instructions
- 1
Place the eggs 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 the shells feel cold to the touch. Peel the eggs under running water.
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