This Low FODMAP Skinny egg sandwich is is a healthier alternative to either shop bought or homemade egg filling for sandwiches.
My version doesn’t contain any mayonnaise, which is replaced with a lactose free natural yogurt. Dijon mustard adds the heat and the spring onion adds the spice, together with salt and pepper. Turmeric is here mainly for the colour, but it is not a necessary ingredient.
I love it both inside a soft Low FODMAP, gluten free bread sandwich, to take away to work or trip, or as a topping on a rice or corn cake. If you want to eat less carbs, you can always fill an iceberg lettuce leaves with it, eating it as a salad.
This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Find interesting articles about Nutrition, IBS and FODMAP on her blog.
Ingredients for 2 servings of a Low FODMAP Skinny egg sandwich:
4 large eggs
1/2 tsp. Dijon mustard
60 g lactose free yogurt, 3.5%
2 spring onions, green part only, chopped
salt, pepper to taste
turmeric, ground, to sprinkle.
This egg salad is:
Low in calories
Instructions for 2 servings of a Low FODMAP Skinny egg sandwich:
Hard boil the eggs.
Peel the eggs, chop them small with a fork, add rest of the ingredients.
Serve on a Low FODMAP gluten free bread or rice cakes. You can add lettuce leaf or tomato.
Nutrition Facts for 1 serving: