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

Low Fodmap Cajun Béarnaise Deviled Eggs

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

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

Instructions
 

Hard Boil Eggs

  • Place four eggs in a pot large enough to cover the eggs with an inch of water
  • Place pot on the stove and turn to high heat until water comes to a rapid boil
  • Cover, pull pot off heat and set a timer for eggs to sit for eleven minutes so the eggs will "cook"
  • While eggs cook, place 2 cups of ice cubes into a bowl with around 5 cups of water
  • 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
  • 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

  • In a small bowl combine dry spices into a bowl and stir to mix
  • Cut eggs in half long ways and with a small spoon carefully remove yolk from the egg white
  • Place yolks into a bowl and mash with a fork
  • Pour shallot olive oil, white wine vinegar, garlic olive oil, mayo and tarragon into the bowl and mix
  • Add dry spice mixture to the yolk mixture and stir to combine

Assembly

  • Carefully spoon the mixture into the egg halves
  • 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.
Keyword Deviled Eggs
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