Deviled eggs are a bit of a retro throwback, but I love them as a Christmas canapé because they’re easy to prepare and are low FODMAP. Deviled eggs are usually served plain but I’ve added some crab and smoked salmon for a bit of festive luxury.
12 large free-range or organic eggs (at room temperature)
4 tablespoons low FODMAP mayonnaise
150g white crab meat
100g smoked salmon, chopped finely
2 teaspoons dijon mustard
2 teaspoons capers, chopped
Small handful chives, chopped
Small handful dill, chopped
1 teaspoon smoked paprika (optional)
Lemon juice and salt to taste
MSc, Clinical Development Associate
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