Low FODMAP Rosemary Sea Salt Deviled Eggs

Deviled eggs are a classic crowd-pleaser, but this version brings something genuinely special to the table — a creamy, herb-forward filling lifted by finely minced fresh rosemary and a bright hit of apple cider vinegar. The flaky sea salt finish adds a little crunch and sophistication that makes these feel far more elevated than your average party tray. What makes this recipe such a reliable choice for sensitive digestion is how clean and straightforward the ingredient list is — eggs, mayonnaise, Dijon, vinegar, and fresh herbs, with no onion, garlic, or other common gut triggers hiding in the mix. Deviled eggs can be a surprisingly tricky category when store-bought versions or restaurant spreads sneak in ingredients that don't sit well, so having a go-to homemade version is genuinely useful. The filling comes together quickly with just a fork and a mixing bowl, and the optional smoked paprika and rosemary sprigs make the finished platter look like you put in way more effort than you did. This recipe makes 6 servings, so it's perfectly sized for a small gathering or a week of snacking straight from the fridge. They hold up well refrigerated for up to two days, which means you can make them ahead and still show up looking like you have your life completely together.

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 →