What's in it
Tap any ingredient for its safe form at your baby's age — the recipe assumes those preps.
Steps
- 01Peel a hard-boiled egg and mash it thoroughly with a fork.
- 02Stir in 1 tbsp plain whole-milk yogurt until creamy — no dry crumbles.
- 03Toast a slice of bread lightly and cut it into finger-width strips.
- 04Spread the egg salad thinly on the strips and serve one at a time.
Why it works
Yogurt stands in for mayo, binding the dry yolk into a moist spread babies can actually swallow — a no-added-salt egg salad that keeps the egg exposure streak alive.
Storage
Egg salad keeps 24 hours covered in the fridge; assemble strips fresh so they don't go soggy.