Low FODMAP Mediterranean Egg Salad with Feta and Olives

Total time37 min

Prep time15 min

Cook time12 min

4.8

(6)

Low FODMAP Mediterranean Egg Salad with Feta and Olives

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

6 large eggs
½ english cucumber, diced (about 1 cup)
1 cup cherry tomatoes, halved
Ingredient note
A serving of up to about 5 cherry tomatoes is low in FODMAPs. This recipe contains only about 1/4 cup of cherry tomato per serving, making it likely Low FODMAP. If you prefer to always avoid cherry tomato, please tap it and change its rating to Red.
½ cup kalamata olives, pitted and halved
3 oz feta cheese, crumbled (about ¾ cup)
3 tbsp fresh flat-leaf parsley, roughly chopped
2 tbsp fresh mint, roughly chopped

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp dried oregano
½ tsp dijon mustard
¼ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
¼ tsp crushed red pepper flakes (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 stand for 10 minutes.
2
Transfer the eggs to a bowl of ice water and let cool for 5 minutes, until the shells are cold to the touch. Peel and roughly chop into bite-sized pieces.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!