Low FODMAP Cumin Lime Deviled Eggs
Deviled eggs are a party staple, but the usual versions can sneak in ingredients that wreak havoc on a sensitive gut. This bright, zesty take keeps things simple and gut-friendly by relying on eggs, mayonnaise, Dijon mustard, and a bold hit of cumin and lime — no hidden high-FODMAP offenders in sight. The fresh lime juice and zest lift the whole filling with a citrusy punch that makes these taste anything but plain, while the smoked paprika adds a subtle smokiness that rounds everything out beautifully. A pinch of cayenne is optional if you want a little heat, and the scallion greens used as a garnish are the green tops only, which keeps the portion safely within low-FODMAP guidelines. The filling gets piped in and chilled for at least an hour, so the flavors meld and the texture firms up into something genuinely satisfying. This recipe makes 6 eggs — 12 halves total — which is a generous spread for a gathering or a make-ahead snack to keep in the fridge. They're the kind of appetizer that disappears fast, and nobody at the table needs to know they were made with your digestion in mind.
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Learn more →Ingredients
6 servings
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp dijon mustard
- 1 tbsp fresh lime juice
- 1 tsp lime zest
- ¾ tsp ground cumin
- ¼ tsp smoked paprika, plus more for garnish
- ¼ tsp fine salt, or to taste
- ⅛ tsp cayenne pepper (optional)
For serving
- 2 tbsp scallion greens, thinly sliced (optional)
Can be omittedscallion greens
- ¼ tsp smoked paprika, for garnish (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 stand for 12 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 under running water.
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