Easy egg salad recipe for baby led weaning
Try this simple and delicious egg salad recipe that the whole family is sure to love!
Equipment
- 1 small pot
Ingredients
- 2 eggs
- 1 ⅓ tbsp mayonnaise
- ½ tsp dried dill
- 1 tsp dried chives (or 1 tbsp fresh chives, finely chopped)
- Black pepper (to taste)
- toast or rice rusks (optional)
Instructions
- Bring a pot of water to a boil. Once boiling, reduce the heat slightly and add the eggs. Cook for 10 minutes or until fully cooked. Once the eggs are well done, add them to a bowl of ice water. Once they're cool enough to handle, peel and chop or mash.
- In a bowl, combine the mashed eggs, mayonnaise, mustard, chives, and pepper. Please note that eggs and mustard are both priority allergens and need to be ruled out separately for your baby.
- Serve to your baby as is in a bowl with a pre-loaded spoon or let them dig in with their hands! Alternatively, spread some egg salad onto a lightly toasted piece of bread (cut into strips or bite-size pieces) or a rice rusk for your baby to self-feed.
Notes
You can keep up the variety by adding endless flavor combinations to this recipe for your little one. Try adding in spices such as paprika, turmeric, onion powder, garlic powder, dill, curry powder, and more!
You can also add Dijon mustard to this recipe, but please note that mustard is a priority allergen and needs to be ruled out in isolation from other new allergens for your baby.
Tried this recipe?Let us know how it was!