Spicy Egg Salad – Low FODMAP

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Happy Wednesday y’all from the Hungry Southern Belle house.  It has been unseasonably warm in Atlanta with temps in the high 60’s/low 70’s.  As much as love a good casserole or batch of soup, somehow it’s a tad bit warm right now.  A cooler salad sounded a bit more appealing but something that was a little bit more hearty.  We were excited to try another recipe from the Low Fodmap 28 Day Plan book.  This time it was for a delicious Spicy Egg Salad or as I like to call it, a Deviled Egg Salad.  It was  the perfect combination of creamy and spicy while offering lots of great protein benefits.  I made it into a sandwich for Riche on rice flour bread (YUMM!) and served mine over a bed of baby kale, arugula and cherry tomatoes.  The peppery arugula and sweet baby kale were the perfect combination for the flavor profiles of the egg salad.  This was a super easy recipe and great for leftovers for lunch today.  Enjoy y’all!

 

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Spicy (Deviled) Egg Salad

(serves 4)

Ingredients:

1/2 cup low FODMAP mayonnaise

1 tablespoon Dijon mustard

2 teaspoons prepared horseradish

1/4 teaspoon hot pepper sauce

1/4 teaspoon cayenne pepper

8 hard boiled eggs, peeled and chopped

 

Instructions:

In a medium sized bowl, whisk together the mayonnaise, mustard, horseradish, hot pepper sauce and cayenne pepper.  Carefully stir in the chopped eggs until well combined.

Divide the egg salad among toast or serve over bed of salad.

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