Deviled Eggs
Silky egg yolk filling piped into tender whites with zero fiber, 9g protein per serving, and mild enough for active flares.
Deviled Eggs
Silky egg yolk filling piped into tender whites with zero fiber, 9g protein per serving, and mild enough for active flares.
Ingredients
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
Instructions
Place eggs in a single layer in a large pot and cover with cold water by 1 inch.
Equipment: large potBring to a rolling boil over high heat—the water should be bubbling vigorously.
Remove from heat immediately, cover with a tight-fitting lid, and let sit undisturbed for 12 minutes.
Equipment: lidTip: This rest method prevents the green-gray ring around yolksTransfer eggs to an ice bath for 5 minutes, until completely cool to the touch.
Equipment: ice bathGently tap each egg on a hard surface to crack the shell, then peel under cool running water.
Tip: Running water helps separate the membrane from the whiteSlice each egg in half lengthwise with a sharp knife.
Equipment: sharp knifeTip: Wipe the blade between cuts for clean edgesCarefully remove yolks and place them in a medium mixing bowl. Arrange the egg white halves on a serving platter.
Equipment: mixing bowl, serving platterMash yolks with a fork until completely smooth with no lumps remaining.
Equipment: forkAdd mayonnaise, mustard, vinegar, salt, and white pepper to the yolks. Mix until the filling is silky and creamy.
Equipment: fork, small whiskTransfer filling to a piping bag and pipe into egg white halves, creating a small mound in each.
Equipment: piping bagTip: A zip-lock bag with the corner snipped off works perfectlyLightly sprinkle paprika over the filled eggs for color. Add minced chives if using.
Cover loosely with plastic wrap and refrigerate for at least 30 minutes before serving.
Tip: Chilling lets flavors meld and firms up the filling
Notes
Storage
Refrigerate filled deviled eggs in an airtight container for up to 2 days. For longer storage (up to 4 days), store the egg whites and filling separately and assemble just before serving.
Perfect hard-boiled eggs
The 12-minute rest method prevents the green-gray ring around yolks that develops from overcooking. If you see a ring, the eggs are still safe to eat but may taste slightly sulfurous.
Easy peeling
Older eggs (7-10 days old) peel more easily than fresh eggs because the pH changes make the membrane separate from the white more readily. If your eggs are very fresh, add 1 teaspoon baking soda to the boiling water.
Dairy-free mayo
Most commercial mayonnaise is already dairy-free (made with oil and eggs), but check labels to be sure. Vegan mayo made with aquafaba works well if you need an egg-free option.
Smoother filling
Press the mashed yolks through a fine-mesh sieve before mixing with other ingredients for an ultra-silky texture.
Make-ahead
Prepare filling and whites separately up to 1 day ahead. Fill the eggs 2-4 hours before serving for best presentation.
Mustard swap
If Dijon feels too sharp, substitute with 1 teaspoon yellow mustard for a milder tang. Both are low-FODMAP.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
