Low FODMAP Herb Parmesan Deviled Eggs
Deviled eggs are already a crowd-pleaser, but this herby, cheesy version takes the classic to a whole new level. The creamy yolk filling gets its richness from mayonnaise and a touch of Dijon mustard, with finely grated Parmesan, fresh chives, and flat-leaf parsley stirring in layers of savory, bright flavor. A splash of white wine vinegar keeps everything balanced and just a little tangy — the kind of detail that makes people ask what your secret is. For anyone navigating a low FODMAP lifestyle, party food can feel like a minefield, but every single ingredient here is naturally free of the usual culprits like onion, garlic, and wheat. No swaps, no substitutions — just straightforward, real ingredients that happen to work beautifully together. The fresh herbs do the heavy lifting that garlic or onion powder might otherwise handle, so you're not missing a thing. This recipe makes 12 filled halves, enough to serve 6 as an appetizer or snack, and the whole process is genuinely simple. You can pipe and garnish them up to 24 hours ahead, which makes them perfect for entertaining without any last-minute stress. A dusting of smoked paprika on top adds a little color and a subtle smoky note that ties the whole bite together.
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Learn more →Ingredients
6 servings
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp dijon mustard
- 1 tsp white wine vinegar
- 2 tbsp finely grated parmesan cheese
- 2 tbsp fresh chives, finely chopped, plus more for garnish
- 1 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp salt, plus more to taste
- ⅛ tsp black pepper
For serving
- smoked paprika, for garnish (optional)
Instructions
- 1
Place the eggs in a single layer 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 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.
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