Low FODMAP Cucumber Egg Salad Sandwich Recipe

Servings -1


  • 2 hardboiled eggs, chopped
  • 2 Tbsp. Mayo (sub lactose free, no sugar added yogurt)
  • Casa De Sante Lemon Herb Seasoning
  • 1 baby cucumber sliced into rings
  • ½ cup baby spinach
  • 2 Gluten-free brown rice bread toasted


  1. Boil 2 eggs to desired medium to hardboiled. Dice them up and season with a pinch of Casa De Sante Lemon Herb Seasoning.
  2. Toast 2 gluten-free bread. 
  3. Assemble toast, egg salad, cucumbers and baby spinach to form a sandwich.

400 calories
GF, Vegetarian, Soy-free (if using soy-free mayo/yogurt)

Older Post Newer Post


Leave a comment

Please note, comments must be approved before they are published

Added to cart!