Light, high protein and economical, this egg filling is perfect for your sandwiches. Try it for a successful lunch! This recipe was originally developed to meet the low FODMAP needs of some people. Feel free to adapt it to your personal taste and needs.
- 2 eggs
- 15 mL (1 tablespoon) lactose-free Greek yogurt*
- 5 mL (1 teaspoon) traditional mayonnaise*
- 2,5 mL (½ teaspoon) smoked paprika
- 2,5 mL (½ teaspoon) Dijon mustard
- 1 green onion (without the white part), chopped
- Salt and pepper to taste
*For a recipe low in FODMAPs, it is important to use a lactose-free yogurt and a traditional mayonnaise (without garlic or onion). For green onions, limit yourself to the green part, because the fructans are found in the bulb of the plant.
In a small saucepan, place eggs and cover with water. Bring to a boil and cook for 10 minutes.
Meanwhile, in a small bowl, combine all ingredients and mix.
Once cooled, chop the eggs and add to the rest of the ingredients.
Serve on bread or with crackers.
Calories: 193 calories
Fat: 13 g
Carbohydrates: 2 g
Fibre: 1 g
Protein: 14 g
Sodium: 245 mg
Can be kept for 3 days in the refrigerator.