Low FODMAP Tuna Stuffed Egg Whites
These little bites pack a serious amount of flavor into a clean, simple package — creamy tuna filling nestled right into firm egg white cups for something that feels both snacky and satisfying. The recipe makes 12 stuffed halves from just six eggs, so it's an easy crowd-pleaser or a solid meal-prep option for the week ahead. What makes this work so well for sensitive digestion is the careful attention to alliums — only the green tops of scallions are used, skipping the high-FODMAP white bulb portions entirely, while finely diced celery adds crunch without tipping the scales. Mayonnaise, Dijon mustard, and a squeeze of fresh lemon juice bring the filling together with a tangy richness that makes every bite feel indulgent without any gut-unfriendly shortcuts. The yolks get removed entirely, which keeps things lighter and gives you that perfect little hollow to pile the tuna mixture into. A dusting of smoked paprika on top is optional but adds a subtle warmth and a pop of color that makes these look genuinely impressive on a plate. Whether you're serving them as an appetizer or eating them straight from the fridge for lunch, they come together in under 30 minutes with almost no effort.
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Learn more →Ingredients
4 servings
For the egg whites
- 6 large eggs
For the filling
- 1 can (5 oz) tuna in water, drained
- 3 tbsp mayonnaise
- 1 tsp dijon mustard
- 1 tsp fresh lemon juice
- 2 stalks celery, finely diced
Ingredient noteA serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/2 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
- 3 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 salt
- ¼ tsp black pepper
For serving
- ¼ tsp smoked paprika (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 cover, remove from heat, and let stand for 12 minutes.
- 2
Transfer the eggs to a bowl of ice water and let cool for 5 minutes, until the shells feel cold to the touch. Peel the eggs and slice each one in half lengthwise.
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