Egg Salad Recipe
Boiled eggs are a perfect quick snack. Make a batch once a week and there is something ready when we’re hungry. But what to do when it’s been a week and they need to be used up? In our house we make a batch of egg salad. It’s easy, yummy and a much better alternative than throwing them out.
In this version, we’ve simplified the ingredients based on what we had at the time, but also to make it more palatable for a toddler. If you have a favorite recipe or ingredient, use that! We hope breaking down the steps helps you engage your little one. There are a few steps here that are really fun for little ones, like peeling eggs, chopping and mixing. Have fun!
- Mixing bowl
- Table spoon
- Toddler-safe knife
- Cutting board
- 8 hard boiled eggs
- 4 tablespoons plain greek yogurt
- 1 tablespoon dijon mustard
- paprika (optional)
PARENT AND LITTLE ONE STEPS
We are going to be playing with food after all.
Peel the eggs
All of em.
Do you have a favorite technique? See below for two options.
Two options for your toddler's consideration
Option 1: Roll and peel.
Option 2: Same, but under water.
I found that underwater just is easier and the shell falls off in big chunks. That might be hard for little hands.
Prep to chop
Rinse the eggs to get rid of any shell fragments.
Pat dry so they are not slippery.
Adult step: cut the egg in half so it is easier for your little one to dice up with a toddler-safe knife.
Chop up all the eggs and put in a bowl.
Add the yogurt and the mustard.
Have fun counting!
Mix it all up
Mix the egg salad all together.
Add salt and pepper to taste.
Sprinkle the top with paprika (optional).