Egg & Avocado Mash
Hard-cooked egg mashed into ripe avocado. A quick, protein-rich breakfast that keeps egg in the diet.
Ingredients
Makes 2 baby servings
Find it in these collections
Method
- 1
Put the egg in a pan of cold water, bring to a boil, then simmer 10–12 minutes until the yolk is completely firm.
- 2
Cool the egg in cold water, then peel.
- 3
Mash the egg and avocado together with a fork, leaving soft lumps. Add a splash of liquid if it feels dry.
Serve it by age
7–8 months
Serve the lumpy mash on a spoon or a preloaded spoon. Once wheat has been introduced on its own, you can also spread it on a soft toast strip.
9–12 months
Chop the egg into small pieces and serve with small soft avocado pieces.
12 months+
Use as a sandwich filling on soft bread.
health_and_safetyAllergens
Contains egg (top 9 allergen). For a first exposure, offer a small amount early in the day and watch for 2 hours. If your baby has severe eczema or a known food allergy, talk to your pediatrician before the first taste. Toast or bread adds wheat; the yogurt swap adds milk.
sync_altSwaps
- swap_horizUse plain whole-milk yogurt instead of avocado for a creamier mash (contains milk; use only after egg and milk have each been introduced on their own).
kitchenStorage
Best fresh. Hard-cooked eggs keep 3 days in the fridge (peel just before using).
Safety reminders
- No added salt, sugar or honey before 12 months.
- Always check texture: food should squash between your thumb and finger.
- Stay with your baby and keep them seated upright while eating.
- Always cook eggs until both the white and yolk are firm.
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
