My daughter and I love a good boiled egg. This egg salad came about after having our millionth boiled egg and realizing that boiled eggs can be so much more! This egg salad is yogurt and olive oil-based, which is perfect for babies and toddlers (no premade mayo). The yogurt makes it creamy but gives it a great tang, and the olive oil gives it a nice richness. It really contains wonderful flavors and textures! This is the perfect egg salad for babies, toddlers and families.
You can boil the eggs the night before or in advance so it’s an easy and quick lunch. You can also double this recipe if you desire so you have a ton of leftover or if you’re feeding more people!
Jump to RecipeIngredient Substitutions
Yogurt – A normal egg salad contains mayo, and I use the yogurt in place of the mayo for a healthier alternative as well as for the boost of protein it adds. However, you can always use mayo, or even cottage cheese if you prefer.
Olive oil – The olive oil adds a great richness as well as a dose of healthy fat; however, you can use avocado oil in its place.
Onion – The onion adds a great crunch. You can leave it out or use less if you are unsure.
Fresh herbs – I use any fresh herbs I have available from my herb garden. I have used parsley, oregano, dill and cilantro and all work great! Feel free to use whatever you have on hand.
For Littles
This egg salad if perfect for little ones! The yogurt takes the place of a mayo in a normal egg salad recipe, which makes this a healthier recipe. The eggs and yogurt are such a great source of protein and this recipe is a great way to get your littles used to eating different flavors and different textures. You can serve this to your little 7 months+! You can mash the egg mixture into a finer crumble if you are serving to your baby.
This is how I served it to my 12 month old.
How To
Boil your eggs, then mash them. Add in ingredients and mix!
Mix until all combined!
Yogurt and olive oil based egg salad
4
servings30
minutesIngredients
6 eggs, boiled
1/4 cup whole milk yogurt
2 tablespoons olive oil
1/4 cup minced yellow onion
2 tablespoons minced fresh herbs
3 teaspoons lemon juice
1 teaspoon salt
1/4 teaspoon freshly cracked pepper
Directions
- Boil Eggs
- Place 6 eggs in a medium sized pot and fill with water to about 2 inches above the eggs. Place on stove and bring it to a boil.
- Let it boil for 2 minutes, then remove from heat. Leave the pot with the lid on for 13 minutes. Then transfer eggs one at a time with tongs into a bowl of ice water to cool.
- Make Egg Salad
- Peel the egg shells from the boiled eggs and place the peeled eggs into a big bowl. Mash the cooled eggs in the bowl until it’s at a consistency you like (I like my eggs a little more chunky, but mash however you prefer).
- Then add the rest of the ingredients, the yogurt, olive oil, lemon juice, onion, herbs, salt and pepper. Mix with a rubber spatula until combined.
- Spread onto toast or serve on its own! It can be stored in an airtight container for up to 2 days. Enjoy!:)
