Easter

Curried Deviled Eggs with Chile-Lime Salt (FODMAP and gluten free)

Curried Deviled Eggs with Chile-Lime Salt (FODMAP and gluten free)

This low FODMAP and gluten free deviled egg recipes subs the mayo for lactose-free plain yogurt. The curry powder adds tons of flavor to the healthy filling, and a quick chile-lime sea salt makes this Easter appetizer look super special even though it takes minutes to make! Click through to get the recipe.

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What’s a better Easter appetizer than deviled eggs? First off, you avoid wasting all the eggs you used for dying - win! But deviled eggs are also healthy, easy to make low-FODMAP, and totally delicious.

I also like this easy app because you can play around with the ingredients to create different flavor profiles.

A recent favorite of mine is a curried deviled egg. Curry powder is a mild blend of spices typically used in Indian cooking - turmeric, cumin, coriander, cinnamon, ginger, nutmeg, fennel, cardamom, red pepper. 

There are endless variations on the curry spice blend, but what you’ll typically find in supermarkets is referred to as “sweet curry powder.” It’s an earthy soft-orange color and has a mild flavor.

Curry powder takes care of your seasoning, but I jazzed up these deviled eggs with homemade chile-lime salt. It’s a simple combo of sea salt, lime zest and chile powder that looks special even though it takes about a minute to make.

Curried Deviled Eggs with Chile-Lime Salt (FODMAP and gluten free)

I like using a combination of mayo and plain yogurt, but it’s equally good subbing additional yogurt for the mayo if you can’t find a low-FODMAP mayo option. Curry powder doesn’t typically contain high-FODMAP ingredients like onion or garlic, but it’s always a good idea to check.

Serves 6 - Recipe doubles easily!

INGREDIENTS

6 large or extra large eggs
2 tbsp FODMAP-free mayonnaise (see note above)
¼ cup plus 2 tbsp plain lactose-free yogurt
1 tsp curry powder
1/8 tsp plus 1 tsp sea salt
Zest of 1 lime (about 1 tsp)
Dash chile powder (chipotle, ancho, or cayenne pepper)
2 tbsp chopped cilantro

INSTRUCTIONS

1. Add eggs to a large saucepan and add water to cover by about 1 inch. Cover pan and bring to a boil. As soon as water reaches a full boil, remove from heat and rest, still covered for 13 minutes.

2. Fill a large bowl with ice water. Carefully remove eggs from pan and transfer to ice water; set aside until eggs are cool. Peel eggs (may be done up to 1 day ahead).

3. Cut eggs in half lengthwise and add yolks to a medium bowl. Add mayonnaise, yogurt, curry and ⅛ tsp of the sea salt, and stir until combined. Scoop filling into egg whites and place on a serving dish.

4. Combine remaining 1 tsp sea salt, lime zest and chile powder in a small bowl. Sprinkle deviled eggs with chile-lime salt (you may not use all the salt; season to your liking) and cilantro. Serve chilled or at room temp.