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Low Fodmap Cajun Béarnaise Deviled Eggs with red pepper flakes, green onion & paprika

Low Fodmap Cajun Béarnaise Deviled Eggs

5 from 1 vote
A twist on a classic with some tarragon tang and Cajun kick!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 0
Course: Appetizer
Cuisine: Southern
Ingredients Method Notes

Ingredients
  

  • 4 eggs
  • 3 tsp Fody Shallot Olive Oil (see Notes for non-Fodmappers)
  • 1 tsp white wine vinegar
  • 1 tsp garlic olive oil
  • 1 tsp finely chopped fresh tarragon (packed into teaspoon)
  • water to boil eggs
Spices
  • 1/8 tsp salt
  • 1/4 tsp paprika
  • 1/8 tsp ground black pepper
  • 1/8 tsp cayenne pepper
  • 1/8 tsp dried oregano
  • 1/8 tsp dried thyme
Toppings
  • 1/4 tsp paprika
  • 1/4 tsp red pepper flakes
  • 2 tbsp finely chopped green onion, green parts only

Method
 

Hard Boil Eggs
  1. Place four eggs in a pot large enough to cover the eggs with an inch of water
  2. Place pot on the stove and turn to high heat until water comes to a rapid boil
  3. Cover, pull pot off heat and set a timer for eggs to sit for eleven minutes so the eggs will "cook"
  4. While eggs cook, place 2 cups of ice cubes into a bowl with around 5 cups of water
  5. After timer goes off, drain hot water from the pot and place the eggs into the ice bath to prevent the eggs from cooking further
  6. Once eggs are cool enough to handle, carefully peel shell away and rinse off in a bit of water to wash away any remaining shell. Set eggs aside on a paper towel
Filling
  1. In a small bowl combine dry spices into a bowl and stir to mix
  2. Cut eggs in half long ways and with a small spoon carefully remove yolk from the egg white
  3. Place yolks into a bowl and mash with a fork
  4. Pour shallot olive oil, white wine vinegar, garlic olive oil, mayo and tarragon into the bowl and mix
  5. Add dry spice mixture to the yolk mixture and stir to combine
Assembly
  1. Carefully spoon the mixture into the egg halves
  2. Sprinkle paprika, red pepper flakes and green onion over top and serve

Notes

For those without stomach issues and therefore no need for Shallot-infused olive oil: Heat 1 tsp of olive oil in small pan over medium-low heat, stir in 1/2 tsp minced fresh shallot and cook until translucent. Pour all pan contents and 2 additional tsp of olive oil into filling mixture.
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