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
Scale
- 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