Egg Salad Toast Fingers for Toddlers
Hard-cooked egg mashed with Greek yogurt and a little avocado instead of mayo, spread thinly on soft toast fingers. A quick lunch for 1 year olds.
Ingredients
Makes 2 slices of toast fingers
Foods in this recipe
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Method
- 1
Cover the eggs with cold water, bring to a boil, then simmer 10 minutes until the yolks are fully firm. Cool in cold water and peel.
- 2
Mash the eggs finely with the yogurt, avocado and herbs until there are no large pieces of white.
- 3
Lightly toast the bread so it is warm but still soft, and remove the crusts if your toddler finds them hard.
- 4
Spread a thin layer of egg salad on the toast and cut into fingers.
Toddler plate & family plate
Toddler plate
1 slice cut into 3–4 fingers, with soft fruit and steamed veg sticks.
Family plate
Make it a sandwich with lettuce and season with salt and pepper at the table.
health_and_safetyAllergens
Contains egg, milk and wheat (top 9 allergens).
sync_altSwaps
- swap_horizUse mashed avocado alone instead of yogurt for a milk-free version.
- swap_horizSpread on a soft tortilla (choose a lower-sodium one) and roll into pinwheels.
kitchenStorage
Egg salad keeps 2 days in a covered container in the fridge. Spread on toast just before serving. Pack lunchboxes with an ice pack.
Safety reminders
- Cut round foods (grapes, cherry tomatoes, blueberries) into quarters for children under 4.
- Keep toddlers seated while eating.
- Serve nut butters thinly spread, never as whole nuts.
- 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).
