Low FODMAP Taco Lime Deviled Eggs
These little bites pack serious taco-night energy into a two-bite appetizer that's ready to impress a crowd of six. The filling comes together with creamy mayonnaise, a bright hit of fresh lime juice, and a smoky-spiced blend of cumin, smoked paprika, and chili powder — flavors that taste like they belong on a street taco, not a party platter. One detail worth noting: only the green tops of the scallions are used here, which is exactly the kind of mindful swap that keeps this recipe gut-friendly without sacrificing any of that fresh, herby finish. Deviled eggs are naturally a strong fit for a low-FODMAP table since the base ingredients — eggs, mayo, and spices — are straightforward and free of the usual hidden culprits that sneak into dips and appetizers. The technique is simple: a classic stovetop steam-rest method gives you perfectly set yolks that mash into a silky, pipeable filling with no gummy texture. A final dusting of chili powder and a squeeze of lime wedge at the table makes the whole platter look like you put in way more effort than you actually did.
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Learn more →Ingredients
6 servings
Eggs
- 6 large eggs
Filling
- 3 tbsp mayonnaise
- 1 tsp fresh lime juice
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp chili powder
- ¼ tsp fine salt
- ⅛ tsp black pepper
For serving
- 2 scallions, green tops only, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- ¼ tsp chili powder, for dusting
- lime wedges, for serving (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 at least 5 minutes, until the shells feel cold to the touch. Peel the eggs under running water.
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