Fody's Low FODMAP Deviled Eggs with Salsa Avocado

Deviled eggs are a classic dish - they are easy to make, easy to eat, high protein and they are endlessly adaptable. Here with my recipe for Fody Salsa Avocado Deviled Eggs I have taken them into Tex-Mex territory. Now that Fody has both Mild and Medium Low FODMAP Salsa, you also have your choice of heat level. But don’t worry, even the Medium is not overly spicy and even kids will like it. Top with the avocado right before serving to keep the avocado fresh.

Note that avocado is high FODMAP in large portions. Each egg half is topped with 1 g of avocado, which is a tiny cube, that is well within FODMAP limits. You will end up using a very small portion of an avocado for these low FODMAP appetizers - 12 g total for the whole recipe to be exact.

• 6 large eggs, hard-boiled (see Tips)
• 2 tablespoons Fody Salsa, Mild or Medium
• 2 tablespoons lactose-free sour cream
• 1 teaspoon lime juice
• ¼ teaspoon Fody Taco Seasoning; optional
• Kosher salt
• Avocado, cut into very small dice (see images)
• 12 cilantro leaves

Shell the eggs and halve them lengthwise. Pop the egg yolks into a bowl. Add salsa, sour cream, lime juice and Fody Taco Seasoning, if using, to the bowl and mash with a sturdy fork. Taste and season with salt as desired. Use a teaspoon to scoop the mixture into the egg halves and arrange on a serving platter. Eggs may be refrigerated at this point for up to 6 hours. Top each egg with a tiny piece of avocado and sprig of cilantro and serve immediately.

Tips

My favorite way to hard-boil eggs is as follows: Place eggs in a wide pot in a single layer. Cover with cold water by 1-inch (2.5 cm). Cover pot and bring water to a rolling boil. Turn off heat; keep pot covered. Allow eggs to sit for 12 minutes. Drain and immediately plunge eggs in ice water to cool quickly. Peel when cool enough to handle or refrigerate until needed.