It seems a bit stupid to share a recipe for egg salad right after Easter, but I was really craving egg salad in the week after Easter. I don’t like egg salad from the supermarket at all, but I love it when it is homemade. It is good to eat as a snack on a rice cracker or for lunch on sourdough spelt bread. I made this low FODMAP egg salad slightly lighter because I didn’t use as much mayonnaise as egg salad recipes do normally, but you really don’t taste the difference. It still is super tasty!

What do you need (for 1-2 servings)

• 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

How to make the low FODMAP egg salad

1. Boil the eggs and leave them to cool. I boiled them for 10 minutes to get hard boiled eggs.
2. Peel the eggs and cut them into small pieces. Put into a bowl.
3. 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.
4. Cut the green part of the spring onion into pieces and add this to the egg salad.

Enjoy! 

Will you let me know if you make my low FODMAP egg salad? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

Low FODMAP Egg salad

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• Author: Karlijn
• Total Time: 15 mins
• Servings: 1 1x

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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.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Boil the eggs and leave them to cool. I boiled them for 10 minutes to get hard boiled eggs.
2. Peel the eggs and cut them into small pieces. Put into a bowl.
3. 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.
4. 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