Avocado Egg Salad BABY FORK MASHABLE
This recipe comes together super quick, especially if you have some leftover cooked egg white from the Thai Carrot Baby VEGGIE BLEND. Simply mashing avocado and hard boiled egg (or just egg white), makes for an easy nutrient dense meal high in fat and protein. Serve with a FRUIT BLEND or a VEGGIE BLEND for a balanced meal. This recipe is best for 8+ months, or when your baby is able to swallow chunkier textures. It also makes a delicious snack for mom!
Makes 4 servings
Time: ~ 5 minutes
Age: 8+ months
1 peeled hardboiled egg (or 3 cooked egg whites leftover from the Thai Carrot recipe)
1/2 large avocado
Pinch salt and pepper
Sprinkle dulse granules
On a large plate, using a fork, mash the hardboiled egg or egg whites until desired consistency is reached. On the same plate mash the avocado with the fork and mix together with the egg. Sprinkle with salt, pepper, and dulse flakes. Store in a glass mason jar.
Note: Use the mixture within 48 hours.
Nutrition Facts (per serving): 50kcal, 4g fat, 1.6g carbs, 1.2g fiber, 2g protein.
I hope you enjoy my creative, flavorful, and nutrient dense approach to whole foods cooking. All recipes are gluten free.