Low FODMAP Crunchy Salsa Verde Deviled Eggs
Deviled eggs get a serious upgrade here, with a tangy tomatillo salsa verde filling that brings brightness and a little heat to every bite. The creamy yolk mixture — spiked with Dijon, fresh lime juice, and a pinch of cumin — is smooth and bold, and the toasted pepitas on top add a satisfying crunch that makes these anything but ordinary. For anyone navigating a sensitive gut, the usual party-food spread can feel like a minefield of hidden garlic and onion, but this recipe sidesteps those triggers carefully: the salsa verde is specifically made without garlic or onion, and the garlic-infused oil delivers that savory depth using only the oil itself, which is where the flavor lives without the FODMAPs. Pepitas toast up beautifully in that fragrant oil, and at the portion used here across six servings, they stay well within a comfortable range. Fresh cilantro and optional jalapeño slices finish everything off with color and a little extra kick. These make a stunning appetizer or snack, and the whole recipe comes together with straightforward steps — boil, mash, pipe, top, done.
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
6 servings
For the eggs
- 6 large eggs
For the filling
- 3 tbsp mayonnaise
- 1 tbsp dijon mustard
- 2 tbsp salsa verde (tomatillo-based, no garlic or onion added)
- 1 tbsp fresh lime juice
- ¼ tsp ground cumin
- ¼ tsp fine salt, plus more to taste
- ⅛ tsp cayenne pepper (optional)
For the crunchy topping
- 3 tbsp raw pepitas (pumpkin seeds)
- ½ tsp garlic-infused oil
- ⅛ tsp fine salt
For serving
- 2 tbsp fresh cilantro leaves, roughly chopped
- 1 small jalapeño, thinly sliced (optional)
Can be omittedjalapeño
- 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 10 minutes, until completely cold to the touch. Peel the eggs and pat dry.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!