Low FODMAP Curried Egg Salad
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Learn more →Ingredients
4 servings
- 6 large eggs
- ⅓ cup mayonnaise
- 1 tsp apple cider vinegar
- 1 tsp curry powder
- ¼ tsp ground turmeric
- ¼ tsp ground cumin
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 2 stalks celery, finely diced
Ingredient noteA serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/2 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
- 2 tbsp fresh chives, thinly sliced
- 1 tbsp fresh parsley, finely chopped (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
Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for at least 10 minutes, then peel and roughly chop into ½-inch pieces.
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