Classic Low-Fodmap Deviled Eggs Recipe; Gluten-Free, Dairy-Free

Step 1

Place eggs in a single layer in a saucepan and cover with enough water so there is 1 & 1/2 inches of water above the eggs

Step 2

Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute

Step 3

Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute

Step 4

Crack egg shells and carefully peel under cool running water

Step 5

Of all the cooking I do, I find getting the eggs to come cleanly out of the shell can be the most challenging!

Step 6

Gently dry with paper towels

Step 7

Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter

Step 8

Mash the yolks into a fine crumble using a fork

Step 9

Add low-FODMAP mayonnaise, vinegar, mustard, salt, and pepper, and mix well

Step 10

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites, or pipe using pastry bag

Step 11

Sprinkle with paprika and serve, garnished with fresh parsley