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Low FODMAP Egg Salad in Cucumber Cups Recipe

Servings -1

Ingredients:

  • 1 hardboiled egg, diced
  • 2 Baby cucumbers or 1 english cucumber, cut into cylinders and cored
  • 1 Tbsp Mayo (sub lactose free no added sugar yogurt)
  • 1 tsp. Casa De Sante Indian Spicy Hot Seasoning
  • ¼ Bell pepper, sliced into thin strips

Preparation:

  1. In a bowl prepare the egg salad by mashing the diced boiled egg with mayo (optional) and Casa De Sante Indian Spicy Hot Seasoning.
  2. On a plate place the cored cucumber cylinders and fill with the prepared egg salad.
  3. Serve with a side of bell pepper strips.

100 calories
Vegetarian, GF, Soy-free (if using soy-free mayo and yogurt)


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