Low FODMAP Za'atar-Tahini Avocado Deviled Eggs
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Learn more →Ingredients
6 servings
For the eggs
- 6 large eggs
For the filling
- 1 ripe avocado, halved and pitted
Ingredient noteA serving of up to about 1/3 of an avocado is low in FODMAPs. This recipe contains only about 1/6 of an avocado per serving, making it likely Low FODMAP. If you prefer to always avoid avocado, please tap it and change its rating to Red.
- 2 tbsp tahini
- 1 tbsp fresh lemon juice
- 1 small garlic clove, finely grated
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tsp za'atar
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 1 tsp za'atar, for garnish
- 1 tbsp extra virgin olive oil, for drizzling
- ¼ tsp sumac (optional)Ingredient note
Sumac only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses less than 1/4 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid sumac, please tap it and change its rating to Red.
- 1 tbsp fresh flat-leaf parsley, finely chopped (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 cover the pan, remove it from the heat, and let the eggs sit for 10–11 minutes.
- 2
Transfer the eggs to a bowl of ice water and let them cool for at least 10 minutes, until completely cold to the touch.
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