Low FODMAP Egg Salad with Greek Yogurt

Total time37 min

Prep time15 min

Cook time12 min

Creamy, protein-packed egg salad gets its silky texture from a simple dressing whisked with Dijon mustard, olive oil, and a splash of apple cider vinegar, then brightened with turmeric for that classic golden hue. Soft-boiled eggs are chopped into hearty ½-inch pieces so every bite keeps real texture, then folded gently with finely diced celery, fresh chives, and parsley for a herby, crisp finish. A touch of smoked paprika on top adds a subtle smoky note that makes this feel like more than just a basic egg salad. It comes together in under 20 minutes and holds well in the fridge for a few days, making it an easy go-to for meal-prepped lunches or a quick sandwich filling. This version is a solid pick for a Low FODMAP kitchen, giving you all the tang and creaminess you want without any guesswork. Serve it on your favorite bread, in lettuce cups, or straight from the bowl with a fork.

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Ingredients

4 servings

6 large eggs
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⅓ cup plain whole-milk greek yogurt
Ingredient note
A serving of up to about 1 1/2 tablespoons of greek yogurt is low in FODMAPs. This recipe contains about 1 1/3 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid greek yogurt, please tap it and change its rating to Red.
1 tbsp dijon mustard
1 tbsp extra virgin olive oil
1 tsp apple cider vinegar
2 stalks celery, finely diced
Ingredient note
A 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
2 tbsp fresh flat-leaf parsley, finely chopped
¼ tsp ground turmeric
¼ tsp salt, or to taste
¼ tsp black pepper, or to taste
¼ tsp smoked paprika (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 10–11 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 and roughly chop into ½-inch pieces.

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