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Dish of low FODMAP egg salad with veggies on side

Low FODMAP Egg Salad


  • Author: Em Schwartz, MS, RDN
  • Total Time: 5 minutes
  • Yield: 2 1x
  • Diet: Low Lactose

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 teaspoon Dijon mustard
  • 2 tablespoons minced red bell pepper
  • 1 tablespoon snipped chives
  • ⅛ teaspoon paprika
  • Salt and pepper

Instructions

  1. Place chopped eggs, mayonnaise, mustard, bell pepper, chives, and paprika into a medium bowl and stir well to mix. Season with salt and pepper.
  2. Serve cold.

Notes

Low FODMAP Serving: One serving of this recipe is made with low FODMAP amounts of ingredients. Individual tolerance may vary. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the “FODMAP Notes” section (above the recipe).

  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Spread
  • Method: No Cook
  • Cuisine: American

Keywords: Low FODMAP sandwich