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Egg Sandwich Filling (low FODMAPs)

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.


5 minutes


10 minutes


15 minutes


1 portion


  • 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.



  1. In a small saucepan, place eggs and cover with water. Bring to a boil and cook for 10 minutes.

  2. Meanwhile, in a small bowl, combine all ingredients and mix.

  3. Once cooled, chop the eggs and add to the rest of the ingredients.

  4. Serve on bread or with crackers.

Nutritional Information 

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.

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