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The Best Toddler Egg Salad Sandwich Recipe

A toddler egg salad sandwich recipe, featuring avocado and tahini, is shown stuffed into a split-top bun.
Prep Time 10 mins
Cook Time 15 mins
Rest Time 5 mins
Total Time 30 mins
Meal(s):
Difficulty: Beginner
Servings: 1
Description

This is a no-brainer: you have eggs; your kid may like eggs, especially in hard boiled form. They like sandwiches. They might like an egg salad sandwich. Obvi.

Of course, you can find egg salad recipes anywhere. We went just a little bit further and zhushed it right up for toddlers: a little avocado, a little tahini, a little life. It’s got a good amount of protein, some good fats, a bunch of Vitamin A—but, most importantly, it tastes great. And it sandwiches. Which means it’s all good.

(Note: directions are for a single egg. If you want to make enough to feed both your kiddo and yourself/others, increase egg and squirt/spoonful amounts by one per person.)

Ingredients
  • 1 Egg
  • Avocado
  • Tahini
  • Mayonnaise
  • Lemon
  • Mustard
  • Herbs or spices of your choosing (A bit of cumin and zaatar is my default; dill and chives would be just fine, too)
  • Honey (optional)
  • 2 slices Bread
Instructions
    Prep, Cook, and Assemble
  1. 1
    Mash a spoonful or two of the avocado until it is a soft paste.
  2. 2
    Two ways you can hard-cook eggs without f’n up: a) cook for 15-16 minutes at 250 in an air fryer or oven, OR b) place egg(s) in a small pot, pour in enough water to just cover the egg, and heat the water to a boil; once boiling, let egg cook for another minute, then turn off the heat, cover the pot, and allow to sit for ten minutes.
  3. 3
    While egg(s) cook, make the “salad” part: add a spoonful each of avocado, mayo, and tahini; then add a big squeeze of lemon, a squeeze of mustard, a pinch of salt, and your herbs or spices (if using), and mix until blended. If the dressing is especially thick, add a few drops of water at a time until the mixture is loosened up. Taste and adjust; add honey if a little sweetness would interest your child.
  4. 4
    Once egg(s) is/are done cooking, immediately remove from pot or cooking device and submerge in very cold water. Let egg(s) rest until room temperature.
  5. 5
    Peel the egg and place in bowl with avocado-mayo-tahini mixture. Using a fork or mashed potato masher, chop or smash the egg up until it is in small pieces; toss to cover in dressing.
  6. 6
    Toast two slices of bread or a bun; fill with egg salad mixture.
    7. Serve
  7. 7

    For young toddlers, mash up the egg until paste-like; you can keep it in large and/or rough chunks for those three and older. Mustard or ketchup won’t mar the sandwich, so don’t hesitate to squirt a bit on the sandwich–or off to the side–if your kid is used to having it around when eating things between slices of bread.

    8. Adapt
  8. 8

    No tahini? Just add another squirt of mayo instead. (Same for the avocado.)

Note

Check out our other great sandwich recipes!

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Read it online: https://newdadskitchen.com/recipe/the-best-toddler-egg-salad-sandwich-recipe/
The recipe author and his then-infant son
Brad

Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.