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closeup overview of Low FODMAP Muffuletta Deviled Eggs on white egg plate

Low FODMAP Muffuletta Deviled Eggs

We LOVE deviled eggs and have several low FODMAP variations, including these with salami and cheese and a zesty olive salad.

Low FODMAP Serving Size Info: Makes 16 deviled egg halves; 8 servings; 2 egg halves per serving

Course: Appetizer, lunch, Snack
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Makes: 8 Servings
Calories: 181 kcal
Author: Dédé Wilson


Olive & Caper Salad:

  • ½ cup (60 g) pitted Kalamata olives
  • ½ cup (60 g) green olives, such as Castelvetrano
  • 2 tablespoons drained minced jarred roasted red peppers
  • 2 tablespoons drained brine-packed capers
  • 1 tablespoon Garlic-Infused Oil, made with olive-oil, or purchased equivalent
  • 1 tablespoon balsamic vinegar
  • Freshly ground black pepper

Deviled Eggs:

  • 8 hard-boiled eggs
  • ¼ cup (57 g) mayonnaise
  • 1 teaspoon Dijon mustard
  • Kosher salt
  • Freshly ground black pepper
  • ½ ounce (15 g) assorted low FODMAP salami; use at least 2 kinds
  • ½ ounce (15 g) Provolone cheese
  • Chives


  1. Make the Salad: Stir together the olives, roasted red pepper, capers, oil and vinegar in a small non-reactive airtight storage container. Taste and season with pepper; set aside.
  2. Make the Deviled Eggs: Peel the hard-boiled eggs and slice lengthwise. Pop the yolks into a mixing bowl and arrange the whites facing upwards on a serving platter. Mash the yolks with the mayo and mustard and season with salt and pepper. Use two teaspoons to scoop the deviled egg mixture into the egg white halves or use a pastry bag and wide plain round tip to pipe the mixture into the eggs.
  3. Cut the salami and cheese into strips and then into small squares and scatter over the deviled egg filling. Top each egg half with a small amount of the olive salad - I usually use a small spoon and drain the olive mixture a bit against the side of the bowl as I scoop it up before topping the eggs. Snip chives over the dish. Your Low FODMAP Muffuletta Deviled Eggs are ready to serve or can be covered loosely with plastic wrap and refrigerated for a few hours.

Dédé's Quick Recipe Tips Video



  • The biggest trick with this recipe is to read labels and understand what you are buying when shopping for the salamis. Take your time and read the labels carefully.
Nutrition Facts
Low FODMAP Muffuletta Deviled Eggs
Amount Per Serving
Calories 181 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g10%
Cholesterol 190mg63%
Sodium 132mg6%
Potassium 63mg2%
Carbohydrates 2g1%
Sugar 1g1%
Protein 7g14%
Vitamin A 275IU6%
Calcium 38mg4%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.