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Deviled Eggs

Updated: Mar 14, 2022

We actually call these "Angeled" eggs, because they have minimal ingredients, are easy on gut health, and are full of flavor.

When Lauren is flaring, we try to keep her diet as simple as possible by using basic foods with simple ingredients. Eggs is a staple food for her during times when her body is fully inflamed. She loves these eggs - they fill her up and are very comforting to her mentally and physically.


  • 6 eggs

  • 1/4 cup mayonnaise - we use Duke's mayonnaise because it has simple, low fodmap ingredients

  • 1 tsp. white vinegar

  • 1 tsp. prepared mustard

  • 1/8 tsp. sea salt - we prefer coarse sea salt so that it gives more of a bite.


  1. Boil eggs 10 minutes in salted water. Add 1/4 cup of white vinegar and a Tbsp. of baking soda to the water - this helps the shells peel off the eggs easier.

  2. Drain eggs and place in refrigerator to cool.

  3. Peel the eggs and cut in half lengthwise - put the yokes in a small bowl.

  4. Mix the yokes, vinegar, mustard, and salt - beating until smooth.

  5. Spoon the egg yoke mixture into the egg halves, distributing evenly amongst the eggs.

  6. Lightly salt each of the eggs.

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