If you’re reading this, then something caught your attention, and I want to say that I’m very happy about that. And I’m even happier because there are many reasons to try this recipe out! It’s a very easy avocado egg salad which can be healthy, nutritious, refreshing, and tasty. You don’t need scales and you won’t need many ingredients—you’ll just need the appetite to make it! All the people who’ve tried it have told me they can’t tell it has eggs. So, if you’re looking for ways to integrate eggs or avocados into your children’s diet, or you love avocado, or if it simply seems tasty, or if, in the end, you’re just curious to see what the “little hands” ate—or if you’re wondering how to make egg salad without mayonnaise, then go ahead and try it! Either of these is a valid reason to do so!
What we are going to need
- Eggs. You’ll need boiled eggs, and I’ll explain more further down.
- Avocado. A ripe avocado, preferably something local and not imported. The season of the avocado from Chania, for example, starts in the fall, and you’ll certainly find none during the summer.
- Spinach. I had fresh baby spinach and that’s what I used for this recipe. Raw, of course, you won’t need to boil it. You can use more or skip it, you can use normal spinach, but don’t use frozen.
- Yogurt. Or cream cheese. It gives the egg salad a creamier texture.
- Lemon. Necessary to prevent the avocado from darkening, but to also give our salad its beautiful taste and smell.
- Dill. Optional.
- Fresh onions. Or fresh chives. Optional.
- Spices. Ginger and paprika are my favorite. They’re also optional.
Advice on boiled eggs
- You’ll need hard-boiled eggs. I suggest boiling for 10–12 minutes, timed from the moment boiling starts and not from when you put the eggs in the pot.
- You can boil them in a pot or use an egg cooker—which truly is a very handy device since it saves time as well as water. I used to have one, and after it broke, I wonder why I didn’t get another, but I guess it’s the time! Also, a helpful feature of egg cookers is setting the way you want your eggs cooked (soft, medium, or hard) not by looking at the clock, but simply by adjusting how much water, you’re putting in the device using the measuring spoon that usually accompanies one.
- To prevent the eggs from cracking during boiling, even if you just got them out of the fridge, you just do one simple thing. Make a tiny hole on the top of the egg. That’s it. The measuring cups from the egg cookers are superior here, too, since they usually have a small pin at the bottom for this very reason. I’m using the measuring cup from my old egg cooker for this very reason. Alternatively, you can carefully use a pin or a fork.
- You can boil the eggs during the weekend and have them available in the fridge throughout the week. They keep up to 7 days in the fridge.
How to serve an avocado egg salad
- Spread it on slices of wholegrain or multigrain bread.
- Make little sandwiches with avocado egg salad, baby spinach leaves, and cherry tomatoes.
- Use it as a dip for vegetable sticks, breadsticks, or crackers.
What about baby-led weaning?
- To offer avocado egg salad to infants 6–9 months old, spread it on a bread slice after cutting it into long and thin strips like cereal bars.
- For babies, 9–12 months old, spread it on bread again, but instead of slicing it, cut it into small squares, bite-sized.
Tips
- The eggs should be cold for the avocado egg salad.
- The resulting egg salad is enough to spread on 4–5 bread slices or make just as many sandwiches.
- After you remove the eggshells, to remove any tiny pieces left behind, wash the eggs all together in a bowl under running water.
- It’s better to eat it immediately. If you don’t, it can keep in the fridge for another day, but you’ll need to add some more lemon.
- Add or remove spices or fresh herbs depending on your tastes.
- If you’d like your egg salad to be creamier and without chunks inside, put all the ingredients through a food processor.
How the little hands can help
- Have them peel the eggs.
- They can add all the ingredients to the bowl where you’ll make the egg salad.
- Allow them to mash down the ingredients with a fork or with a potato masher.
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Check these too:
In a bowl, smash the eggs with a fork.
Add the flesh from the avocado and continue mashing with a form, until the eggs and the avocado are uniform.
Add yogurt for a creamier texture, and the rest of the ingredients, and mix well.
Serve on a slice of bread.
Ingredients
Directions
In a bowl, smash the eggs with a fork.
Add the flesh from the avocado and continue mashing with a form, until the eggs and the avocado are uniform.
Add yogurt for a creamier texture, and the rest of the ingredients, and mix well.
Serve on a slice of bread.
Αυτό το περιεχόμενο χορηγείται με άδεια Creative Commons Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 4.0 Διεθνές .
Το περιεχόμενο αυτού του blog αποτελεί πνευματική ιδιοκτησία της εταιρίας LITTLE HANDS BLW. Συνεπώς, ΑΠΑΓΟΡΕΥΕΤΑΙ κάθε αναδημοσίευση, αντιγραφή ή τροποποίηση του χωρίς την έγγραφη συγκατάθεση της εταιρίας. Εάν ενδιαφέρεστε για το περιεχόμενο του blog, μπορείτε να επικοινωνήσετε μαζί μας για να συζητήσουμε πως θα μπορούσαμε να συνεργαστούμε.
