An easy way to use up hard-boiled eggs, this low FODMAP Egg Salad uses colorful and crunchy red bell pepper instead of the more traditional (but not FODMAP-friendly) onion.
Do you dye hard-boiled eggs this time of year? It was an activity my family did every year growing up. We would dye dozens of eggs and had a blast doing it! The one downside was we’d be stuck eating hard-boiled eggs for days on end.
I don’t mind eating a hard-boiled egg, plain with a little salt, but after eating them every day for an extended period of time, I’m thankful for deviled eggs and egg salad to help switch things up.
Typically, I’d make egg salad with minced onion, but being that onion is a no-no during the low FODMAP elimination phase, I like to substitute minced red bell pepper for a colorful, yet satisfying crunch.
Substitutions
If I have olives or low FODMAP pickles on hand, I’ll chop up about two tablespoons and add them to my egg salad for a yummy twist.
Alternatively, I will sometimes add a dash of cayenne pepper to give it a good kick. Anyone else love all the spicy foods?!
Serving Suggestions
Serve this low FODMAP egg salad with:
- Low FODMAP bread or toast
- Low FODMAP crackers
- Low FODMAP veggies like carrots and cucumber slices
Low FODMAP Egg Salad
- Total Time: 5 minutes
- Yield: 2 1x
Description
An easy way to use up hard-boiled eggs, this low FODMAP Egg Salad uses colorful and crunchy red bell pepper instead of the more traditional (but not FODMAP-friendly) onion.
Ingredients
- 4 hard-boiled eggs, chopped
- ¼ cup mayonnaise
- 1 tsp. Dijon mustard
- 2 Tbsp. minced red bell pepper
- 1 Tbsp. minced chives
- ⅛ tsp. paprika
- Salt and pepper, to taste
Instructions
- Place chopped eggs, mayonnaise, mustard, bell pepper, chives and paprika into a medium bowl and stir well to mix. Season with salt and pepper.
- Serve cold.
- Prep Time: 5 mins
- Cook Time: 0 mins
- Category: Spread
- Method: No Cook
- Cuisine: American
cloud says
Made this just yesterday for today’s breakfast. Wasn’t so sure if it’d taste good. I didn’t have red bell peppers, but did have yellow–I think red would have tasted better.
I like this recipe well enough that I’ll make it again, so thank you! I ate this with white bread and it’s sweetness balanced out the flavor of the yellow peppers so well.
Something unrelated to the recipe but a sad fact I had to learn this morning: according to a very quick (and very not thorough) google search there are some spices you should not have on an empty stomach, and paprika is one of them.