Low FODMAP Savory Sesame Deviled Eggs
Deviled eggs are a crowd-pleasing classic, but the usual versions can be loaded with hidden gut triggers that make them off-limits for anyone following a low-FODMAP approach. This recipe sidesteps all of that with a filling built on mayonnaise, toasted sesame oil, tamari, rice vinegar, and ground ginger — a combination that delivers deep, savory, umami-forward flavor without a single problematic ingredient in sight. The key scallion detail matters here too: only the green tops are used, which is the low-FODMAP-friendly part of the plant, so you still get that fresh, mild oniony finish without the fructan load from the white bulb. Each egg half gets piped with a silky, slightly mounded filling that looks genuinely impressive on a platter. A scatter of toasted sesame seeds adds crunch, and an optional dot of sriracha brings just enough heat to make things interesting. This recipe makes 6 servings, so it's perfectly sized for a small gathering or a week of easy snacking straight from the fridge. Whether you're managing symptoms or just cooking for someone who is, this is the kind of dish that never feels like a compromise.
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Learn more →Ingredients
6 servings
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp toasted sesame oil
- 1 tsp tamari
- 1 tsp rice vinegar
- ½ tsp ground ginger
- ¼ tsp fine salt
- ¼ tsp white pepper
For serving
- 1 tsp toasted sesame seeds
- 2 tbsp scallion green tops, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- ½ tsp sriracha (optional)
Can be omittedsriracha
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 at least 5 minutes, until the shells feel cold to the touch. Peel the eggs under running water.
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