Low FODMAP Lemon Dill Deviled Eggs
Deviled eggs are a party staple, but the classic versions often sneak in ingredients that can quietly wreck a sensitive gut. This bright, herby take keeps things clean and simple — every ingredient on the list is naturally low in fermentable carbohydrates, so you can fill a platter and actually enjoy what you made. Fresh lemon juice, lemon zest, and chopped dill lift the creamy yolk filling into something that tastes genuinely special rather than just "safe." The Dijon mustard adds a subtle sharpness that ties everything together without overwhelming the delicate egg flavor. Hard-boiling and ice-bathing the eggs gives you perfectly set whites that hold their shape when you pipe in that silky filling. A dusting of sweet paprika and a few dill sprigs on top make these look like they came from a catered spread, not a careful ingredient audit. The recipe makes 12 halves, which serves six generously — ideal for a gathering where you want one dish everyone at the table can reach for without hesitation.
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Learn more →Ingredients
6 servings
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp dijon mustard
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- 1 tbsp fresh dill, finely chopped
- ¼ tsp fine salt, plus more to taste
- ⅛ tsp ground black pepper
For serving
- ¼ tsp sweet paprika (optional)
- small fresh dill sprigs, for garnish (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 10 minutes, until completely cold to the touch. Peel the eggs under running water.
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