Looking for a classic lunch idea? Check out this quick and easy low FODMAP egg salad!
Place your eggs in a small pot and cover with water by one inch. Bring the water to a boil, then remove the pot from the burner, put on the lid, and let the eggs rest for 10 minutes.
Once the eggs have cooked, transfer them to an ice bath to cool. As soon as you can comfortably hold the eggs, peel of their shells.
Stick the peeled eggs in a large bowl and mash them with a potato masher or a fork. Add the remaining ingredients and stir to combine.
Egg salad will keep in the refrigerator for 3-5 days.
Brought to you by The FODMAP Formula - www.fodmapformula.com