Low FODMAP devilled eggs
Devilled eggs! A real classic among the party snacks. A tasty and simple snack to serve at a party and also perfect for Easter breakfast or brunch.
Luckily the main ingredients of devilled eggs are often low FODMAP already. So it isn’t hard to make low FODMAP devilled eggs. I made, next to the basic recipe for devilled eggs, three flavour variations:
- Devilled eggs with curry powder: a classic devilled eggs variation here in the Netherlands. Devilled eggs with curry flavour. All you have to do is add low FODMAP curry powder to the basic recipe.
- Devilled eggs with smoked salmon: in this variation, I add smoked salmon cut into very small pieces to the basic recipe and some lactose-free crème fraîche. Next to that, you replace the chives from the basic recipe with dill.
- Spicy devilled eggs: in this variation, you add sambal (chili pepper paste) for some extra spiciness. This variation is not for you if you don’t like spicy, even though I didn’t make it ultra spicy. I love it!
How to make devilled eggs
Making devilled eggs is super simple. You boil the eggs until they are hard, peel them and cut them in half in the length.
Then you remove all the egg yolks and put them together in a bowl. You add some mayonnaise, mustard, pepper, salt and chives and you mash this into a filling.
If you want to make the filling super smooth, you put it in the food processor and pulse a few times. But this is not necessary.
I kept it very simple and scooped the filling with a spoon into the egg halves. You can also use a piping bag with a star-shaped pipping nozzle.
How long do devilled eggs last?
Devilled eggs don’t last very long. You can store them for one day in the fridge. I personally also think that they look the nicest and freshest if you serve them shortly after making them.
If you want to prepare the recipe beforehand. You can boil the eggs earlier on the day and make the filling. Store the egg halves and the filling in the fridge. Right before you serve them, you can put the filling into the egg halves.
Low FODMAP devilled eggs
- Total Time: 25 min
- Servings: 12 1x
- Diet: Gluten Free
Description
Low FODMAP devilled eggs in three variations: one with salmon, one with curry powder and one with chilli. Gluten-free and lactose-free.
Ingredients
Basic recipe
- 6 eggs
- 2 tbsp mayonnaise
- 1 tsp mustard
- Pepper and salt
- Fresh chives
- Ground paprika for garnish
Variation 1: devilled eggs with curry powder
- Basic recipe
- 1 tsp curry powder (make sure it doesn’t contain onion or garlic powder)
Variation 2: devilled eggs with chilli paste (sambal)
- Basic recipe
- 1 tsp sambal (chilli paste)
- Cayenne pepper for garnish instead of ground paprika
Variation 3: devilled eggs with smoked salmon
- Basic recipe
- 1 tsp lactose-free crème fraîche
- 50 g (1.8 oz) smoked salmon
- Fresh dill instead of chives
Instructions
Basic recipe
- Bring the eggs to boil in a pan with water. Boil for 8 minutes. Drain the water and pour cold water on the eggs. Drain and leave to cool down. Peel the eggs.
- Cut the eggs in half in the length. Carefully scoop out the egg yolk.
- Mash the egg yolks in a bowl with a fork. Add in the mayonnaise, mustard, pepper and salt. Cut the chives very small, add and stir everything together. For a super smooth mixture, you can add the ingredients to a food processor and pulse until completely smooth.
- Put the egg white halves on a large plate.
- Fill the inside of the eggs whites with the yolk mixture using two teaspoons. If you want to make it look very nice, you can also use a piping bag with a star nozzle.
- Sprinkle each eggs with a pinch of paprika powder and some chives. Serve immediately.
Variation 1: devilled eggs with curry powder
- Follow the basic recipe. Add 1 tsp curry powder to the filling.
Variation 2: devilled eggs with sambal (chilli paste)
- Follow the basic recipe.
- Add 1 tsp sambal to the filling.
- Replace the ground paprika that you sprinkle on top of the devilled eggs with cayenne pepper. This makes spicy devilled eggs!
Variation 3: devilled eggs with smoked salmon
- Follow the basic recipe.
- Replace 1 tsp mustard by 1 tsp lactose-free crème fraîche.
- Cut the smoked salmon into very small pieces and mix it into the filling. If you want to pipe the filling, you can best use a food processor to make the filling very smooth.
- Garnish the devilled eggs with fresh dill instead of chives.
- Prep Time: 25 min
- Category: Party snacks
- Method: Boiling
- Cuisine: International
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