Toddler Egg Salad
Egg salad recipe for toddlers that's high in protein and healthy fats (made with whole milk greek yogurt).
Ingredients
- 6 eggs
- 1/2 cup whole milk greek yogurt
- 1 Tbsp yellow mustard
- 1/2 tsp dried dill
- sea salt and pepper to taste
Instructions
- Place eggs in a medium pot, cover with water, bring to a boil on the stovetop.
- Once boiling, cover, turn off heat, and let sit for 10 minutes.
- Immediately move eggs to an ice bath, making sure eggs are completely submerged. Let sit 5 minutes and then peel your eggs.
- Add peeled eggs to a medium sized bowl and mash using a fork or potato masher, leaving some small chunks (I find a best to use a knife at first to cut them up in the bowl and then mash).
- Stir in greek yogurt, mustard, and dill. Mix until combined. Season with sea salt and pepper as desired (salt should be limited for toddlers, but a dash of sea salt should be fine).
- For best results, chill for at least 60 minutes before serving. You can serve it without chilling but chilled is best. Serve by itself, with crackers for dipping, or as a sandwich.