Low FODMAP Sweet-Salty Ginger Sesame Deviled Eggs
Deviled eggs get a serious upgrade here, with a filling that layers toasted sesame oil, tamari, fresh ginger, and a whisper of maple syrup into something genuinely crave-worthy. The sweet-salty-umami balance is the kind of thing that makes people hover near the appetizer plate a little longer than they planned. Each creamy, piped half is finished with toasted sesame seeds and scallion green tops, so every bite has a little crunch and a pop of color. Managing a sensitive gut doesn't mean settling for plain or boring party food — this recipe is built from ingredients that are naturally gentle on digestion, with careful attention to portions like the maple syrup and scallion greens so nothing sneaks past your limits. Vegan mayonnaise keeps the filling rich and smooth without any dairy concerns, and tamari steps in for soy sauce to keep things clean and gut-friendly. The whole batch makes six servings, so it's perfectly sized for a small gathering or a weekend snack spread. Chili flakes on top are optional, but highly recommended if you want a little heat to round out all that savory depth.
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Learn more →Ingredients
6 servings
Eggs
- 6 large eggs
Filling
- 3 tbsp vegan mayonnaise
- 1 tsp toasted sesame oil
- 1 tsp tamari
- 1 tsp maple syrup
- 1 tsp fresh ginger, finely grated
- 1 tsp rice vinegar
- ¼ tsp salt
- ¼ tsp white pepper
For serving
- 1 tsp sesame seeds, toasted
- 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 chili 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 the eggs under running water.
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