In the dog days of summer 2020, as I was tucked away in my home from COVID-19, I found myself dreaming of holidays gone by, where the food is good and everyone gets to celebrate fun times together. I decided during that time that I would plan out another low-FODMAP holiday appetizer series like I did in 2019 with one exception – to make items that can be enjoyed in smaller groups and with individual families (since we’re still neck-deep in the pandemic!).
As I thought on what I wanted to make this year, the first thing that came to mind was one of my all-time favorite recipes that I haven’t been able to eat in awhile:
Southern-style deviled eggs!
I used to devour these at family holidays, and as I transitioned into adulthood, I became the maker of the deviled egg platter at every party. So, as I dreamed of holidays to come, I dove into figuring this one out – and alas, I made it happen!
This recipe will make a platter of 24 – just keep in mind that relish and Dijon mustard both have daily FODMAP limits, so don’t eat too many in one sitting.
Utensils/appliances you’ll need:
- A medium-sized pot with a lid
- A paring knife
- A small mixing bowl
- Measuring cups
- Measuring spoons
- A deviled egg plate, for serving
Ingredients you’ll need:
- A dozen large eggs
- 1/2 cup Chosen Foods Keto Mayonnaise (We use this kind because many other mayonnaise brands have high-FODMAP ingredients; if you use another brand, be on the lookout in the ingredient labels! Also note that this is the same type of mayo I recommended in previous recipes – the name just changed from coconut mayo to Keto mayo.)
- 3 tablespoons Simple Truth Organic Sweet Pickle Relish (A couple things to note: first, I specify this brand because most other sweet pickle relishes contain high fructose corn syrup, which is high-FODMAP. Also, according to Monash University, sweet pickle relish is only low-FODMAP in up to one tablespoon per day amounts – so don’t get too wild in your deviled egg intake!)
- 2 teaspoons Dijon mustard
- Salt and pepper to taste
- Sprinkles of paprika and parsley, for decoration
- Place your eggs in the medium pot, being careful not to cram them together, and cover completely with water.
- Place your eggs on your stove on high, bringing to a rolling boil. As soon as the eggs are boiling, turn off the heat and cover the pan with a lid for ten minutes.
- Once the ten minutes are up, pour out the hot water immediately (so your eggs don’t overcook) and cover in cool water with ice cubes until the eggs have cooled. This usually takes about 20-30 minutes. TIP: Be sure to set your pan somewhere safe – you don’t want your counters getting burned OR condensation dripping into your burners! I typically disinfect my sink before cooking and then set the pan in the sink to cool.
- After the eggs cool, carefully peel the shells and then use the paring knife to cut the eggs in half length-wise. Pop the yolks into your small mixing bowl and place the egg whites into the deviled egg serving dish.
- Mash the egg yolks, and then stir in the mayonnaise, pickle relish, mustard, salt, and pepper until well combined.
- Fill the egg whites evenly with the yolk mixture. Sprinkle lightly with paprika and parsley, if desired, and then refrigerate until ready to serve.
Now you, too, can be the maker of the deviled egg platter at family holidays! Enjoy, and stay tuned for additional appetizer recipes between now and the end of 2020!