Low FODMAP Whole30 Egg Salad Cucumber Rounds
About FigFig 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 →Ingredients
4 servings
For the egg salad
- 6 large eggs
- 3 tbsp compliant mayonnaise (no sugar, no soy — check label)
- 1 tsp yellow mustard
- 1 tsp apple cider vinegar
- 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.
- 2 tbsp fresh chives, thinly sliced
- ¼ tsp salt
- ¼ tsp black pepper
For the cucumber rounds
- 2 large english cucumbers, cut into ½-inch rounds
For serving
- smoked paprika, for garnish (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 heat, cover, and let sit for 11 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 and roughly chop the eggs into small pieces.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!