Low FODMAP Deviled Eggs
Creamy, tangy, and just a little bit fancy, these deviled eggs are the kind of appetizer that disappears from the platter before you even sit down. The filling comes together with mayonnaise, Dijon mustard, and a splash of apple cider vinegar for a perfectly balanced bite that's rich without being heavy. Party snacks and appetizers can be a minefield when you're following a low-FODMAP approach, but every ingredient here is naturally gut-friendly — no onion, no garlic, no hidden triggers to stress about. The technique is straightforward: a gentle steam-off-heat method keeps the yolks bright yellow and perfectly smooth, never rubbery or gray. Once mashed and mixed, the filling pipes up beautifully into the whites, and a dusting of paprika or a scatter of fresh chives makes the whole tray look like you put in way more effort than you did. This recipe makes six servings, so it's just right for a small gathering or a week of satisfying snacks straight from the fridge.
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Learn more →Ingredients
6 servings
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp dijon mustard
- 1 tsp apple cider vinegar
- ¼ tsp salt
- ⅛ tsp black pepper
For serving
- paprika, for garnish (optional)
- 1 tbsp fresh chives, thinly sliced (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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