Low FODMAP Egg Salad
An egg salad made with simple ingredients for an easy, protein-packed lunch. Serve it in lettuce wraps, on gluten free bread, or with crackers.
Servings: 4 Servings
Equipment
Ingredients
- 6 large hard-boiled eggs (Note 1)
- ½ cup mayonnaise (Note 2)
- 1 medium stalk celery finely chopped
- 1 tablespoon green onion tops chopped
- 1 tablespoon yellow mustard (Note 3)
- salt and pepper to taste
- Serving Ideas: gluten free bread, lettuce cups, gluten free crackers
Instructions
- Chop the hard-boiled eggs in a medium bowl using a biscuit cutter until evenly sized.
- Add the mayonnaise, chopped celery, chopped green onions, mustard, salt, and black pepper. Stir until combined. Taste and adjust as needed.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve on gluten free bread, in lettuce wraps, or with crackers.
- Store in an airtight container in the refrigerator for 3 to 4 days. Stir before serving.
Notes
Note 1: Make hard-boiled eggs using the 5-5-5 Instant Pot method, a saucepan, or use a shortcut and buy them pre-cooked.
Note 2: Use a mayonnaise without garlic or onion. Avoid Miracle Whip, as it may contain high fructose corn syrup.
Note 3: Dijon mustard can be used instead of yellow mustard for a slightly different flavor.
Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 179kcalCarbohydrates: 1gProtein: 8gFat: 15gSugar: 1g
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