Low FODMAP Egg Salad with Greek Yogurt
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Learn more →Ingredients
4 servings
- 6 large eggs
- ⅓ cup plain whole-milk greek yogurt
Ingredient noteA 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 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
- 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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