Description
A simple and healthy low FODMAP egg salad. Delicious as a snack on a rice cracker or for lunch on sourdough spelt bread. Gluten-free and lactose-free.
Ingredients
Scale
- 2 eggs
- 1/2 tbsp mayonnaise (check the ingredients for FODMAPs)
- 1/2 tsp mustard (check the ingredients for FODMAPs)
- the green of one stalk of spring onion
- 1/2 – 1 tbsp lactose-free yoghurt
- paprika powder
- pepper and salt
Instructions
- Boil the eggs and leave them to cool. I boiled them for 10 minutes to get hard boiled eggs.
- Peel the eggs and cut them into small pieces. Put into a bowl.
- Put the mayonnaise, mustard, some paprika powder and salt and pepper in the bowl with the eggs. Stir everything together and then add a little bit of lactose-free yoghurt. Add half a tablespoon first and taste. Add a bit more yoghurt or some extra spices if necessary.
- Cut the green part of the spring onion into pieces and add this to the egg salad.
- Prep Time: 5 mins
- Cook Time: 10 mins
Nutrition
- Serving Size: entire recipe
- Calories: 200
- Fat: 16
- Carbohydrates: 0
- Protein: 14